Jalapeno & Cheddar Potato Salad
Boiled potatoes mixed with mayonnaise, garlic, cheddar cheese, and jalapeno then served cold.
servings: 3
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- 2 pounds russet potatoes, peeled and cut in 1-inch pieces
- salt & pepper
- 1/2 cup mayonnaise
- 1/2 tsp garlic powder
- 1 jalapeno, seeded and diced
- 3 green onions, thinly sliced
- 1 cup shredded sharp cheddar cheese
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
Dreo ChefMaker Combination Air Fryer - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Willow & Everett Salt and Pepper Grinder Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
All Day Favorites - A YepRecipes Cookbook - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE MORE
Directions
- Add the potatoes to a saucepan and cover with cold water. Add 1/4 tsp salt to the water and bring to a boil over medium-high heat.
- Boil potatoes until just tender but not falling apart, 8 to 10 minutes. Drain potatoes then transfer to a large mixing bowl.
- Add the mayonnaise, garlic powder, jalapeno, green onion, cheddar cheese, 1/4 tsp salt, and 1/8 tsp pepper to the bowl and stir until thoroughly combined. Taste and season with additional salt & pepper if necessary.
- Refrigrate for at least 1 hour to allow flavors to meld.
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