• 4 Ratings

Jalapeno brine gives this potato salad plenty of kick.

Recipe by Pati Jinich
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Place peppers on a foil-lined baking sheet. Roast 20 minutes or until skins are blistered and charred. Wrap in foil; let stand 20 minutes or until cool enough to handle. Remove skins, stems, and seeds from peppers; coarsely chop.

  • Cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender. Drain.

  • For dressing, in serving bowl whisk together jalapeño brine, canola oil, salt, and black pepper. Add potatoes, peppers, and parsley; toss to coat. Season to taste. Sprinkle with pepitas, if desired.

*Chile tip

Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them.

Nutrition Facts

158 calories; 7 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 186 mg sodium. 586 mg potassium; 21 g carbohydrates; 3 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 484 IU vitamin a; 125 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 34 mcg folate; 0 mcg vitamin b12; 25 mg calcium; 2 mg iron;


4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0