It’s almost summertime – which means the backyard dinner times are in full effect at the Forrest Casa. Potato salad is a serious staple for me and my family. But you know I don’t make the same thing over and over. My latest concoction has a little bit of a kick and it’s so very delish. The combination of jalapeno and dill is just so yum. You get the spicy heat of jalapeno with the bright freshness of dill that just dance your mouth.
What I love most about this recipe is the simplicity. You don’t need a ton of add ins to make your potato salad the talk of the town. You just need the few ingredients you include to be that good! And that is exactly, what this potato salad is – you will have everyone asking you for the recipe and I got no problem with you claiming it as you own.
The dressing is what really makes this potato salad works so well. It is simple but powerful component that is going to have all your friends and family asking for the recipe. It is important to use fresh (not pickled) jalapenos, as you cannot control the heat level with pickled jalapenos. You also want to use fresh dill if possible, as you don’t get the same brightness with dried dill.
It goes great with any meat that is being prepped because it doesn’t have any sort of specific flex outside of the jalapeno. You can serve it with some ribs, brisket, pulled pork, or chicken skewers like I did. You could have it with hot dogs, brats, hamburgers, or a big fat steak. It also lends itself to a great veggies side like grilled summer squash, asparagus, green beans, or grilled corn on the cobb (like I served).
Now Let’s Get Cookin’!
Jalapeno Dill Potato Salad
- 3 lb Baby Red Potatoes
- 6 Large Eggs
- 3 Celery Ribs diced
- 6 Green Onions diced
- 1 Jalapeno Dill Dressing recipe see below
- Start boiling water for potatoes in a large pot. Start boiling water for eggs in a large pot.
- Once water is boiling for potatoes, add potatoes and cook until fork tender. Drain in a colander and let cool.
- Once water in boiling for eggs, add eggs and cook for 15 minutes. Remove to ice bath (half ice, half water). Let cool.
- Mix dressing as directed in the recipe below.
- Once eggs are cooled, peel them and chop. Add to a large bowl, along with celery, green onions and dressing.
- Once potatoes are cooled, cut each in half (quarters if they are larger) and add to bowl with eggs. Gently toss to coat. Serve right away, or cover and let chill further. Will keep for up to 5 days in an airtight container in the refrigerator.
Jalapeño Dill Dressing
- 1 Food Processor
- 1 Whole Jalapeno rough chopped
- ½ cup Fresh Dill rough chopped
- 1 cup Mayonaise
- ¾ cup Heavy Cream
- ¼ cup Lemon Juice
- 1 tbsp Minced Garlic
- 1 tbsp Chives
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Parsley
- Place all of the ingredients into the food processor and pulse for 1 minute to breakdown the bigger chunks.
- Use the high setting to combine until desired level of creaminess. You can use it right away or save it in an airtight container for up to 5 days in the refrigerator.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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