[CH] RECIPE: TNT Chile Potato Salad

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Chile Potato Salad

8 cups (2 quarts) small potatoes, chopped in 1/2" dice
4 stalks celery, chopped in 1/4" pc
1/4 cup green onions, chopped*
1/2 cup pickle relish
1/4 cup mustard
2 tbsp minced jalapeno, or fresno
1 cup mayonnaise
2 tsp kosher salt
2 tsp coarsely ground black pepper

Boil the potatoes in salted water for 20 minutes. Drain.

In small bowl, combine celery, green onions, pickle relish, mustard, jalapeno, 
mayonnaise and then add the potatoes. Mix well. Sprinkle with salt and pepper.

Refrigerate until ready to eat.

Risa's notes:

* original calls for green onions, I used chives
** original calls for jalapeno pepper. I used Fresno.

Yield: 2 quarts
Source: The Outer Banks Cookbook
Posted by RisaG 


      

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