Jalapeno Potato Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 5 lbs red potatoes, all about the same size (you can use but reds hold together better after boiling)
• 1 teaspoon salt (to taste)
• 1 cup sour cream
• 1 cup mayonnaise
• 1 -3 jalapeno pepper, deseeded, deribbed and finely diced
• 4 green onions, tops too
• 1/4 cup cilantro, minced (optional)
• 1 cup grape tomatoes (optional)

Recipe

• 1 in a large pot, bring 3 quarts of water to a rolling boil.
• 2 peel or scrub the potatoes. carefully add to the boiling water. add the salt.
• 3 boil until soft but not too soft. we don't want them to fall apart when we mix in the dressing. 15-20 minutes should do it for small-medium sized potatoes.
• 4 drain and set aside to cool.
• 5 after they have cooled, cut into small bitesized pieces, about a 1/2 dice, and place in a large bowl.
• 6 in another bowl mix the sour cream, mayo, diced jalapenos, green onions and cilantro if using. (if you prefer, add the dressing ingredients to your food processor and pulse until smooth.).
• 7 pour dressing over the potatoes and gently toss to coat. (actually, i've found that after the intial toss, putting a tight fitting lid on the bowl and inverting it a couple of times mixes the salad pretty well without breaking up the potatoes.).
• 8 garnish with parsley and/or cilanto and/or grape tomatoes.
• 9 refrigerate until serving time.