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
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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