This four ingredient potato salad is AMAZING! It is my favourite along with my recipe for Japanese potato salad. This version is easier and includes just four ingredients to make the most moreish summer jalapeno potato salad!
For this salad, I would suggest sticking with the ingredients as suggested. When there are only a few ingredients, subbing is more detrimental.
White onions: I love red onion but white onion is perfect in this salad. It has a slightly softer texture than crisp red onion and melts into the potato mixture.
Pickled Jalapenos: Make sure to use pickled jalapenos, not fresh ones. You can buy pickled jalapenos in a jar - Old El Paso sell them under "Mexican Green Jalapenos" and Sandhurst sell them as "sliced Jalapenos". Jalapenos are perfect for this salad as they lend a bit of chilli heat but not too much (unless of course you are very sensitive to chilli and you can't take any at all in which case I'd you can replace the jalapenos with chopped up bread and butter or dill pickles.). Pickled jalapenos are also a bit sweet and tangy too which is why they balance so well against the creaminess of the mayonnaise.
Which Potatoes for potato salad?: I used Royal Blue potatoes which are a slightly waxy potato with low starch and holds it shape well when boiled. I have also used Pontiac potatoes in this salad and they end up a bit softer but they still work well in a potato salad. Even less waxy potatoes work in this potato salad.
Mayonnaise: I used Kewpie mayonnaise but just use your favourite mayonnaise for this salad.
I love four ingredient recipes because January is one of the laziest months for cooking for me. I don't know about you but I'm having a bit of trouble getting back into the swing of things. I usually spring back after a little break but our 5 day hiatus in the Blue Mountains didn't feel like enough. I think 2020 took a bigger mental toll than we both thought.
When we returned home, actually on the drive home after the 5 day break, I was busy searching for places that we could stay at to extend our holiday even further. Unfortunately all of the places were either unappealing or exorbitantly expensive. We both spent hours scrolling listings until we realised that there was nothing and we gave up. However we also decided that we would have 10 days off for our next end of year break because who knows what 2021 will bring!
So tell me Dear Reader, how long a break did you have? Or how long a break do you need? Do you need longer after 2020? Do you cook easier recipes in January?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Jalapeno Potato Salad
Rated 5.0 out of 5 by 4 readers
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 40 minutes
- 1kg/2.2lbs potatoes
- 100g/3.5ozs. finely chopped white onion
- 125g/4ozs. mayonnaise
- 125g/4ozs. pickled jalapenos
- Salt and pepper for seasoning
Step 1 - Boil potatoes until tender (you can peel them or leave them unpeeled). Cool completely. Cut into bite sized pieces. You can do this a day or two beforehand.
Step 2 - Mix potatoes with the onion, mayonnaise and pickled jalapenos. Season generously with salt and pepper. You can add a bit of chopped, fresh parsley too if you'd like.