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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fired Up Potato Salad Recipe

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This recipe for Fired Up Potato Salad is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. small red potatoes
1/2 c. mayonnaise
2/3 c. salsa
2 tbsp. brown mustard
1 tbsp. pickled jalapeno pepper, chopped
2 scallions, sliced
1 carrot, shredded
1 small red bell pepper, chopped
Directions:
Directions:
In a covered saucepan, cook unpeeled potatoes in boiling water for 15 minutes, or until tender. Drain and cool slightly. Cut into quarters. Meanwhile, in a large bowl, combine mayonnaise, salsa, mustard and jalapenos. Add potatoes and scallions and toss to coat. Sprinkle with carrots and red peppers. Cover and refrigerate for 1 hour.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Kathy Huit - I got this from a Better Homes and Garden issue years ago. It's a nice take on the salad.

 

 

 

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