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Santa Fe Jalapeno Potato Salad recipe

visitor recipe“I use an electric chopper for the onions,jalapeno peppers, fresh dill and cilantro. I prefer to hand chopmy green peppers because they taste better to me. The longerthis potato salad marinates the hotter it becomes so be carefuland enjoy!” – Submitted by Pat B. of Cave Junction, OregonUSA.

Recipe: Santa Fe JalapenoPotato Salad

5 pounds small red potatoes, washed andunpeeled
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 jalapeno peppers, seeded and chopped
3/4 cup Best Foods brand mayonnaise
3/4 cup sour cream (not fat free)Salt and freshly ground pepper to taste

  • Boil unpeeled potatoes in salted wateruntil tender. Drain well. Cut potatoes up and place in largebowl.
  • While potatoes are boiling, mix the choppedcilantro, onions, green pepper, jalapenos and dill together withthe mayonnaise and sour cream in another bowl. Season to tastewith salt and pepper.
  • Gently fold the dressing mixture intothe warm potatoes until potatoes are coated nicely with the dressing.

    Makes 10 to 12 servings.

    Sante Fe Potato Salad

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