Ingredients
- 2 pounds deli potato salad
- 2 tablespoons diced jalapenos (recommended: La Victoria)
- 1 teaspoon Mexican seasoning
- 6 dashes chipotle pepper sauce (recommended: Tabasco)
- 1 scallion, chopped
- 1 tablespoon finely chopped fresh cilantro leaves
Directions
In a large mixing bowl, combine all ingredients. Cover and refrigerate 1 hour for flavors to meld. Serve chilled.
Photo: Jalapeno Potato Salad Recipe
















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By summerestarkey_...
Jacksonville, AR
on July 15, 2009
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I must admit, this isn't the best potato salad ever, but it's still good. The first time I made it, my husband said it'd be better without the jalepenos. So the next time I omitted them. He loves it, but I could do without the extra ingredients and just eat the store bought version by itself. Admittedly, though, it has turned me on to trying out added ingredients to potato salad!
By Chef #1249572
Winterset, IA
on May 31, 2009
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I didn't use pre-made potato salad, but I appreciated the additions Sandra suggested. We also put in some crumbled bacon, and everyone at our cookout loved it! We'll definitely make this every time.
By karen_10644263
Menifee, CA
on June 30, 2008
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I've never cared for store bought potato salad, but with the easy and simple additions in Sandra Lee's recipe, this Jalapeno Potato Salad is delicious and a huge hit with my big family! YUM! You've got to try it. It's not crazy spice, just packed full of flavor!
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