Jalapeno Potato Salad
Jalapeno Potato Salad might be just the side dish you are searching for. This recipe serves 5. One serving contains 300 calories, 8g of protein, and 11g of fat. Head to the store and pick up spicy brown mustard, pepper, hard-cooked eggs, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Drain; cool to room temperature.
In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos.
In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper.
Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Recommended wine: Cava, Grenache, Shiraz
Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Caves Roger Goulart Gran Reserva Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
Caves Roger Goulart Gran Reserva Cava
Pale yellow with golden highlights. Aroma with good intensity, ripe white fruit such us apple and peach. Aniseed notes, fennel. Reminiscences of patisserie, yeast and dry flowers notes. Dried nuts. One experiences the work of more than five years of aging on the lees.On the palate, wide on entry, full and creamy on the palate. Thick and velvet. The dry white flowers and fruit aromas come back on the palate. Its’ good acidity provides a refreshing and lasting finish.