Jalapeño Potato Salad

The addition of jalapeño makes this potato salad recipe out of the ordinary.

• 5 pounds small red potatoes, washed and unpeeled
• 6 sprigs of cilantro leaves, chopped
• 4 medium red onions, chopped
• 1 to 2 large green peppers, seeded and chopped
• 1 teaspoon dry or fresh minced dill
• 5 jalapeño peppers, seeded and chopped
• 3/4 cup mayonnaise
• 3/4 cup sour cream (not fat free)
• Salt and freshly ground pepper to taste

METHOD

Boil unpeeled potatoes in salted water until tender. Drain well. Cut potatoes up and place in large bowl.

While potatoes are boiling, mix the chopped cilantro, onions, green pepper, jalapenos and dill together with the mayonnaise and sour cream in another bowl. Season to taste with salt and pepper.

Gently fold the dressing mixture into the warm potatoes until potatoes are coated nicely with the dressing.

Serves: 10 to 12

Contributor: Junior Trimmer

recipe from www.inmamaskitchen.com

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