Potato Salad with Sweet Jalapeno Relish
Are you a potato salad lover?? We are huge fans. This recipe for Potato Salad with Sweet Jalapeno Relish is a keeper. Made with red potatoes, this side dish recipe is quick and easy to make. My family really enjoys this potato salad since it includes hard-boiled eggs and lots of creamy dressing.
Servings: 8 servings
Chef Alli
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Ingredients
- 7-8 medium red potatoes skins-on, cut into 1 1/2-inch cubes (you'll need about 8 cups of cubed potatoes)
- 1 cup mayonnaise
- 2 tsp. smoky prepared mustard
- 1 Tbs. white wine vinegar
- 1 tsp. smoked paprika
- 1 tsp. granulated onion or onion powder
- 2/3 cup sweet jalapeno relish or use 1/2 cup sweet pickle relish combined with 1-2 tablespoons (or to taste) minced pickled jalapenos
- 1 sweet red bell pepper seeds and membranes removed, diced (reserve some for garnishing, if desired)
- 6 scallions green parts only, chopped (reserve some for garnishing, if desired)
- 3 hard-boiled eggs diced
Instructions
- Place the potatoes into a large saucepan or Dutch oven and cover with water. Over medium high heat, bring the water to a boil; reduce to a simmer and cook the potatoes for 10-15 minutes or until fork-tender. Drain the potatoes, then place them into a large bowl of ice water to stop the cooking process; reserve.
- In a separate large serving bowl, combine the mayonnaise, smoky mustard, paprika, granulated onion, and relish; stir in the bell pepper and scallions. Drain the reserved and cooked potatoes very well, then add them to the prepared mayonnaise mixture; add the hard-boiled eggs, gently tossing everything together. Season to taste with salt and pepper.
- Chill the potato salad for at least 3 hours before serving to allow the flavor to meld.
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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