Tangy Jalapeño Potato Salad
This Tangy Jalapeño Potato Salad is delicious and so simple to whip up! It pairs perfectly with smoky grilled meat and savory barbecued veggies.
Servings: 8
Ingredients
- 2 lbs Yukon Gold potatoes {or other type of "waxy" potato}
- 1 jar Backyard Brine Sweet Heat Jalapeño pickles
- 3 tablespoon Pommery's Grainy Meaux Mustard
- ½ cup mayonnaise
- ¼ cup finely chopped fresh white onion
- 1 tablespoon coarse salt
Instructions
- Bring a large pot of water to a boil.
- Scrub and peel the potatoes, and cut them into even chunks.
- Dump the potatoes into the boiling water, add the coarse salt, and let them cook for 11-13 minutes, until a fork pierces them easily without mushing them.
- Drain the potatoes, and place in a large bowl.
- Chop the Sweet Heat pickles, along with the pickled jalapenos and pickled onions in the jar, and add to potatoes. Add the fresh chopped onions.
- Add the mayo and mustard to the potatoes, and use a spoon to mix everything together.
- Place salad in fridge for at least 3 hours before serving.