Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings

Jalapeno brine gives this potato salad plenty of kick.

Source: Better Homes and Gardens

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
15 mins
total:
55 mins
Servings:
8
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 7g; saturated fat 1g; carbohydrates 21g; mono fat 4g; poly fat 2g; insoluble fiber 3g; sugars 1g; protein 3g; vitamin a 484.4IU; vitamin c 124.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.3mg; folate 33.5mcg; sodium 186mg; potassium 586mg; calcium 25mg; iron 1.8mg.
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