Some like it hot!
A roasted red pepper makes the perfect vessel for this potato salad. This may look like an ordinary potato salad but it has a lot of punch.
I know, we are having hot enough days as it is this summer and why make anything a little bit hotter. BUT, it is summer and you just have to make potato salad once this summer even if you are trying to get into that swimsuit. You aren’t going to eat the whole bowl and a small serving of anything isn’t going to kill you.
Have you ever thought of all the things you can do with a potato. It has to be the most versatile vegetable ever. It is made into all kinds of dishes that are fried, baked, boiled, steamed, broiled, hashed, torted and even stamped (?). The potato is made into all kinds of chips, different shaped fries and even potato flour. They can be the star of a pot of potato soup or just have a supporting roll in a big pot of stew. Gnocchi is a great main dish and it is totally made of potatoes.
You can make vodka from a potato. A slice of potato will take away your puffy eyes. A potato can cure warts, help you sleep, relieve a headache, clean rusty knives, remove stains and I’m sure a million other uses. Hey, it’s the miracle vegetable.
As a kid I remember cutting a design into the bottom of a potato and using it as a stamp with an ink pad to make beautiful patterns on paper. Seems like we made do with what we had because we didn’t have all the nice craft stores to shop at like we do now.
You kind of wonder what more can be done with a potato that we don’t even know about. A potato contains no fat and 80% water. Now, how can that hurt us. I guess it is what we have done to the potato that makes it bad for us.
So, for this recipe I decided to add some heat to spice up an ordinary bbq variety potato salad. I love the cumin and jalapeno in this recipe and hope you will like it too. To me potato salad is one of those summer recipes that belongs on the menu for your next cookout. I’m adding extra jalapeno and cilantro the next time I make this salad.
Almost typical potato salad ingredients.
Everything chopped up and ready for the dressing.
Chopped with my sister’s Ulu chopper. She brought me one back from Alaska. A messaluna has the same type blade and is a wonderful little chopper.
Serve in bowl or in individual roasted red peppers.
Jalapeno Potato Salad
- 5 baking size potato
- 5-6 stalks celery chopped fine
- 5-6 boil eggs chopped
- 1 bunch green onions sliced thin
- 1/2 c. finely chopped yellow or white onion
- 1/3 c. chopped pickled jalapenos
- 2 fresh jalapenos chopped fine (or more)
- 1/2 c. or more chopped fresh cilantro
- 1/2 c. chopped fresh flat leaf parsley
- 2 cups mayonnaise
- 2-3 Tbsp. Dijon mustard
- 1/4-1/3 c. juice from pickled jalapenos
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. black pepper
- 1 1/2 tsp. salt
- Cook your potatoes either with the skins and peel or peel and chop in large pieces and boil until tender. When done, drain and chop up a little kind of half mashed, half chopped. Add in the chopped celery, boiled eggs, green onions, onion, jalapenos and the parsley/cilantro.
- Mix the mayonnaise, Dijon, juice from jalapenos, cumin, pepper and salt until blended. Stir this into your potato salad and garnish with some paprika and additional chopped cilantro.
- *Note: you may have to add additional mayo/mustard/juice to get it to your desired consistency. The original recipe called for 5 cups of potatoes and I baked 5 baking size potatoes so I needed more of the dressing mixture to make a creamy potato salad.
Also, next time I make this, I'm adding more cilantro and fresh jalapeno to make it a little hotter. I half chop and half mash my potatoes. My grandmother always mashed her potato salad and my mother cubed hers. Since I don't want to slight either, I make mine midway between cubed and mashed.