Cheesy Creamy Jalapeño Potato Salad
A spicy, creamy potato salad with a cheesy twist, perfect for cookouts and gatherings.
Equipment
- 1 large pot for boiling
- 1 mixing bowl large
- 1 whisk
Ingredients
Potato Salad
- 3 lbs Yukon Gold potatoes peeled and diced
- 1 cup sharp cheddar cheese shredded
- 3 jalapeños seeded and diced
- 1/2 cup red onion finely chopped
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup Greek yogurt
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, bring water to a boil. Add the diced potatoes and cook until fork-tender, about 10 minutes. Drain and let cool slightly.
- In a large mixing bowl, combine mayonnaise, sour cream, Greek yogurt, and Dijon mustard. Whisk together until smooth. Season with salt and pepper to taste.
- Stir the diced jalapeños, shredded cheddar cheese, and finely chopped red onion into the dressing mixture.
- Gently fold the cooled potatoes into the dressing until evenly coated. Ensure all ingredients are well mixed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
Serving
- Remove the salad from the refrigerator and give it a gentle stir. Serve chilled as a side dish at your next cookout or gathering.
Storage
- Transfer any leftover potato salad to an airtight container and refrigerate for up to 3 days. Stir before serving again.
Notes
Pro Tips: Chill the salad for at least an hour for the best flavor.
Ingredient Substitutions: You can use Monterey Jack cheese for a milder flavor.
How to Serve: Pair with grilled meats for a balanced meal.
Storage & Freshness: Best consumed within 3 days of preparation.
Make-Ahead Tips: Prepare the salad a day in advance to allow flavors to develop.
Ingredient Substitutions: You can use Monterey Jack cheese for a milder flavor.
How to Serve: Pair with grilled meats for a balanced meal.
Storage & Freshness: Best consumed within 3 days of preparation.
Make-Ahead Tips: Prepare the salad a day in advance to allow flavors to develop.