Description
A creamy potato salad with a spicy twist of jalapeños and cheddar cheese, perfect for picnics and gatherings.
Ingredients
- 2 pounds of diced potatoes
- 1 cup of mayonnaise
- 1 cup of sour cream
- 1 tablespoon of garlic powder
- Salt and pepper to taste
- ½ cup of diced jalapeños
- 1 cup of shredded cheddar cheese
- ¼ cup of chopped green onions
Instructions
- Boil the potatoes in a large pot of water until tender, about 15 minutes.
- Drain and cool the potatoes for a few minutes.
- In a large mixing bowl, whisk together mayonnaise, sour cream, garlic powder, salt, and pepper.
- Mix the cooled potatoes into the dressing, then add jalapeños, cheddar cheese, and green onions. Toss gently.
- Cover and chill in the refrigerator for at least one hour before serving.
Notes
Refrigerate in an airtight container for up to 3-4 days. It can be frozen but is better served fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American