Jalapeno Dill Potato Salad
Definitely not your grandma's potato salad - this one has a spicy modern twist that you are going to love
Ingredients
- 3 lb Baby Red Potatoes
- 6 Large Eggs
- 3 Celery Ribs diced
- 6 Green Onions diced
- 1 Jalapeno Dill Dressing recipe see below
Instructions
- 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.
Tried this recipe?Let us know how it was!