Santa Fe Jalapeño Potato Salad
"I use an electric chopper for the onions, jalapeño peppers, fresh dill and cilantro. I prefer to hand chop my green peppers because they taste better to me. The longer this potato salad marinates the hotter it becomes so be careful and enjoy!" Recipe submitted by Pat B. of Cave Junction, Oregon USA.
5 pounds small red potatoes, washed and unpeeled
6 sprigs of cilantro leaves, chopped
4 medium red onions, chopped
1 to 2 large green peppers, seeded and chopped
1 teaspoon dry or fresh minced dill
5 jalapeno peppers, seeded and chopped
3/4 cup Best Foods brand mayonnaise
3/4 cup sour cream (not fat-free)
Salt and freshly ground pepper to taste
- Boil unpeeled potatoes in salted water until tender. Drain well. Cut potatoes up and place in large bowl.
- While potatoes are boiling, mix the chopped cilantro, onions, green pepper, jalapeños and dill together with the mayonnaise and sour cream in another bowl. Season to taste with salt and pepper.
- Gently fold the dressing mixture into the warm potatoes until potatoes are coated nicely with the dressing.
Makes 10 to 12 servings.