Description
A creamy and spicy potato salad with jalapeños and cheese.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Boil the baby potatoes until tender, then cool and chop.
- In a large bowl, mix mayonnaise, sour cream, garlic powder, salt, and pepper.
- Add chopped potatoes, jalapeños, cheese, and green onions to the bowl.
- Toss gently to combine all ingredients.
- Refrigerate for at least 1 hour before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 calories
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Jalapeno Popper Roasted Potato