Jalapeño Potato Salad

Jalapeño Potato Salad

Serves 6-8


  • ¼ cup cider vinegar
  • 2 tablespoons sour cream
  • Kosher salt and freshly ground black pepper
  • ½ to ¾ teaspoon ground cumin
  • 2 pounds new potatoes or russet potatoes, washed
  • 3 tablespoons olive oil
  • 2 tablespoons of jalapeño paste*
  • 2 green onions, thinly sliced
  • ½ bunch of cilantro, finely chopped



To make the dressing: In a medium bowl, whisk together vinegar, sour cream, 1 teaspoon salt, 2 tablespoons jalapeño paste, 3 tablespoons olive oil, 1 teaspoon pepper, onions, and cumin. Set aside.

Boil potatoes until they are done (fork slides in with not much resistance).  When sufficiently cool, cut into 1-inch cubes.


Pour dressing over cubed potatoes and let the mixture sit for 30 minutes to reach room temperature.  Serve at room temperature (but it’s good from fridge, too).