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Jalapeno Potato Salad

post #1 of 5
Thread Starter 
Jalapeno Potato Salad

2 lbs. medium red potatoes
2 jalapeno peppers, diced
3 celery stalks, sliced
2 garlic cloves, minced
1 Tbsp. sugar
1 Tbsp. parsley
3 Tbsps. lemon juice
1 Tbsp. olive oil

Cook potatoes in boiling water for 30 minutes or until tender, drain and cool. Cube potatoes. Stir together jalapeno peppers and remaining ingredients in a bowl. Season with salt and pepper to taste and stir until well blended. Pour over potatoes and gently toss to coat. Cover and chill.
post #2 of 5
sounds good....but any of you diabetics out there like me....go by eagle reciepe but instead of potatoes use caluifliower instead and process smooth and instead of sugar use splenda.....i guarntee you will not tast the difference by using caluiflower instead of potatoes...good thing about doing this way is the carb intake drops about 75% to 90%...which this is a good thing for diabetics....nice recipe eagle i will try this out this weekend...
post #3 of 5
Good looking recipe Eagle, thanks for sharing.
Mike I like your cauliflower idea too. I'll give that a try too...thanks! cool.gif
post #4 of 5
Do the cauliflower convert equally with the potatoes, like 2 lbs of cauliflower to replace 2 lbs of taters?
post #5 of 5
i would think so...if not a little more wouldn't hurt....when i make this i make a small bowl for myself while everyone else has the good stuff...but i have tasted both when my wife makes it and i can not taste a difference between the two
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