Southwestern Potato Salad

1. 1

   Boil potatoes with a tbsp of salt until tender when pierced with a knife. Drain well, let cool slightly, and slice about 1/4 inch thick. Put in a large bowl and cover with aluminum foil to keep warm while preparing the dressing.

2. 2

   Thoroughly stir together all the other ingredients in a medium bowl. Pour the mixture over the potatoes and mix gently until combined. Serve cold or at room temp. This can be made up to a day ahead and stored in the refrigerator.

3. 3

   Note: Adjust the jalapeno pepper and onion according to personal taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.