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Jalapeno Potato Salad

Jalapeno Potato Salad recipe image
This vibrant Jalapeno Potato Salad is a refreshing twist on a classic side dish. Featuring tender boiled potatoes tossed in a sharp Dijon vinaigrette, it offers a perfect balance of creamy texture and spicy heat. The addition of briny black olives, crisp scallions, and salty crumbled feta cheese creates a complex flavor profile that is both Mediterranean-inspired and uniquely bold. It’s an ideal choice for summer barbecues, picnic spreads, or as a hearty accompaniment to grilled meats. The salad holds up well at room temperature, making it a convenient make-ahead option for gatherings.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 38.5
Dietary: Gluten-free, Vegetarian
Description
This vibrant Jalapeno Potato Salad is a refreshing twist on a classic side dish. Featuring tender boiled potatoes tossed in a sharp Dijon vinaigrette, it offers a perfect balance of creamy texture and spicy heat. The addition of briny black olives, crisp scallions, and salty crumbled feta cheese creates a complex flavor profile that is both Mediterranean-inspired and uniquely bold. It’s an ideal choice for summer barbecues, picnic spreads, or as a hearty accompaniment to grilled meats. The salad holds up well at room temperature, making it a convenient make-ahead option for gatherings.
Ingredients
  • 1/4 cups Dijon mustard
  • 1/4 cups White wine vinegar
  • 2 cloves Garlic, crushed
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Ground black pepper
  • 1/2 cups Olive oil
  • 3.5 oz Can pitted black olives, drained
  • 1/4 cups Small bunch scallions, thinly sliced
  • 6 oz Feta cheese, crumbled
  • 4 Jalapeno peppers Seeded and chopped
Directions
  1. 1
    Place the peeled and cubed potatoes in a 3-quart saucepan or Dutch oven.
  2. 2
    Pour in enough cold water to cover the potatoes completely.
  3. 3
    Bring the water to a boil over high heat.
  4. 4
    Reduce heat to low and simmer for 10 minutes, or until the potatoes are tender when pierced with a fork.
  5. 5
    Drain the potatoes well in a colander.
  6. 6
    Meanwhile, in a large mixing bowl, combine the Dijon mustard, white wine vinegar, crushed garlic, salt, and black pepper.
  7. 7
    Slowly whisk in the olive oil until the dressing is emulsified and smooth.
  8. 8
    Add the hot drained potatoes to the bowl with the dressing.
  9. 9
    Fold in the drained black olives, thinly sliced scallions, crumbled feta cheese, and chopped jalapeño peppers.
  10. 10
    Toss gently to combine all ingredients evenly.
  11. 11
    Serve chilled or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 38.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 8.5g3%
Dietary Fiber 1.1g5%
Sugars 0.4g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a spicier kick, leave some seeds in the jalapeños or add an extra pepper.

This salad can be made up to 2 days in advance. Store in an airtight container in the refrigerator.

Taste and adjust seasoning before serving, as feta cheese saltiness can vary by brand.

If you prefer a creamier texture, you can add a tablespoon of mayonnaise or Greek yogurt to the dressing.

Keywords: potato salad, jalapeno, feta cheese, dijon mustard, black olives, side dish, bbq side, picnic recipe, spicy salad, summer salad, vegetarian, mediterranean style, vinegretted potatoes, scallions, olive oil, garlic, white wine vinegar, easy recipe, make ahead, crowd pleaser
Read it online: https://www.chefs-mate.com/recipe/jalapeno-potato-salad/