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Country Cooking

Country Potato Salad with Jalapeno Peppers

Simply marvelous with summertime barbecues, picnics or roundups. Jalapeño adds just the right kick to this flavorful potato salad.

Country Potato Salad with Jalapeno Peppers

5 extra-large red potatoes (about 3 1/2 pounds), peeled and cut into 1-inch cubes
1 tsp. salt
1 cup sour cream
1/2 cup mayonnaise
1 tablespoons prepared horseradish
½ red onion, chopped
2 stalks chopped celery
3 slices cooked bacon, crumbled
2 jalapeño peppers, seeded and diced
1/2 teaspoon freshly ground pepper
4 hard-boiled eggs, cut into 1/2-inch cubes

  1.  Fill a pot with 1 gallon of water, add salt and potatoes. Bring to a boil and cook until tender, about 15 minutes. Drain and cool.
  2. In a large mixing bowl, combine sour cream, mayonnaise, horseradish, red onions, celery, bacon, jalapeños and ground pepper. Mix the ingredients together until well blended.
  3. Fold the potatoes and eggs into the mixture. Cover and refrigerate for 30 min.
  4. Garnish with a sprinkling of paprika.

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