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Jalapeno & Cheddar Potato Salad

Boiled potatoes mixed with mayonnaise, garlic, cheddar cheese, and jalapeno then served cold.
Jalapeno & Cheddar Potato Salad

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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

Directions

1. 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.

2. Boil potatoes until just tender but not falling apart, 8 to 10 minutes. Drain potatoes then transfer to a large mixing bowl.

3. 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.

4. Refrigrate for at least 1 hour to allow flavors to meld.




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