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Jalapeno potato salad

This potato salad recipe calls for jalapeno peppers, which gives it a real kick. This salad goes well with just about anything, but really compliments barbecued pork.


Jalapeno potato salad
  • Serves: 5
  • Prep. time:
  • Cook time:
  • Total time: Less than 30 Minutes
  • Syns per serving: 1


  • 6 medium red potatoes, peeled and cubed
  • 2 celery sticks, chopped
  • 2 hard-boiled eggs, chopped
  • ¼ cup fat free plain Greek yogurt
  • 3 level tbsp mustard
  • hot pepper sauce, to taste
  • ¼ tsp ground cumin
  • ¼ tsp pepper
  • jalapenos, sliced
  • onions, sliced


  1. Place the potatoes in a large saucepan, cover with water and bring to the boil. Reduce the heat, cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.
  2. In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos.
  3. In a small bowl, combine the yogurt, mustard, hot pepper sauce, ground cumin and pepper.
  4. Pour the yogurt dressing over the potato mixture and toss gently to coat.
  5. Cover and refrigerate overnight.

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