Jalapeño Potato Salad

Name: Jalapeño Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 teaspoons Dijon mustard; 2 Tbsps fat-free mayonnaise; 2 Tbsps minced fresh cilantro; 2 Tbsps finely chopped green onions; 2 teaspoons minced seeded jalapeño pepper; 59 milliliters low-fat sour cream; 454 grams round red potatoes (about; 0 teaspoons salt

Jalapeño Potato Salad is a gluten free and vegetarian recipe with 6 servings. This side dish has 64 calories, 2g of protein, and 1g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A mixture of round potatoes, dijon mustard, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Coarsely chop potatoes, and place in a medium bowl.

Ingredients you will need

Potato

Water

Equipment you will use

Bowl

Combine onions and remaining 7 ingredients in a small bowl, stirring well. Spoon mixture over potato, and toss gently. Cover and chill at least 3 hours.

Ingredients you will need

Onion