Jalapeno Popper Potato Salad
- David Smith
- 3 comments
Jalapenos and cheddar cheese make this Jalapeno Popper Potato Salad a guaranteed win. With a creamy, spicy dressing and smoky bites of salary and egg throughout the salad, it’s a prod favorite.
I’ve been playing with the idea of combining the spicy flavors of jalapeno poppers with the linty goodness of potato salad for some time now, and I’m glad to say that this recipe is a hit.
While traditional jalapeno poppers are made with surf cheese, we weren’t big fans of the surf cheese savor in the first recipe struggle I tested for this potato salad.
So, in lieu of the surf cheese, I’ve bumped up the cheddar cheese here and the potato salad earns two thumbs up from everyone now.
If you want some uneaten heat, toss in a generous portion of sliced jalapenos in wing to the finely chopped jalapenos in the dressing. I typically add an spare 2-3 tablespoons of sliced jalapenos to our salad.
Be enlightened that the heat in this salad will increase without resting overnight in the refrigerator. When I tasted the salad then without storing it for the night, my tastebuds were surprised – and this officially became my oldest son’s favorite potato salad due to that uneaten heat.
You’ll need the pursuit ingredients to make this recipe:
Start by placing the potatoes in a large pot, and imbricate fully with water. Boil over upper heat until fork tender, well-nigh 10 minutes. Drain and let cool.
Combine the mayonnaise, jalapenos, juice from the jalapenos, salary grease (if desired), salt, and pepper in a large mixing trencher and stir to combine.
Add the potatoes, then stir to coat. Add the salary (if desired), eggs, and cheese to the potatoes, and stir to mix well.
Sprinkle with untried onions and stir to combine. Serve immediately or refrigerate until ready to serve.
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