Potato Salad with Jalapeño

Potato Salad with Jalapeño
Yield
4servings
Yield
4servings
Potato Salad with Jalapeño
Yield
4servings
Yield
4servings
Ingredients
  • 1/2cup red wine vinegar
  • 1 1/2tablespoons sugar
  • a/n coarse salt
  • a/n black pepper
  • 1teaspoon yellow mustard seeds
  • 1/2small red onionssliced thin
  • 2each each jalapeño chiles1 sliced into thin rings; 1 stemmed, seeded, and minced.
  • 1 1/2pounds Yukon Gold potatoespeeled and cut into 3/4-inch pieces
  • 3tablespoons mayonnaise
  • 3tablespoons yellow mustard
  • 1pinch ground cayenne pepper
  • 1large egghard-cooked and cut into 1/4-inch pieces
  • 1/2rib celeryminced
Yield:
Instructions
  1. Combine vinegar, sugar, 1½ teaspoons salt, and mustard seeds in small saucepan and warm over medium heat until steaming.
  2. Whisk until sugar and salt are dissolved.
  3. Add onion and jalapeños and set aside until cool, 15 to 20 minutes.
  4. Strain onion and jalapeños through fine-mesh strainer set over bowl.
  5. Reserve pickled vegetables and vinegar mixture separately.
  6. Meanwhile, combine potatoes, 8 cups water, and 2 tablespoons salt in large pot and bring to boil over high heat.
  7. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes.
  8. Drain potatoes thoroughly, then transfer to large bowl.
  9. Drizzle 1 tablespoon reserved vinegar mixture over hot potatoes and toss gently until evenly coated. (Reserve remaining vinegar mixture for another use.) Spread the seasoned potatoes on a sheet pan and cool, refrigerated, about 30 minutes.
  10. Whisk mayonnaise, mustard, 1/4 teaspoon pepper, and cayenne together in bowl until combined.
  11. Add mayonnaise mixture, 1/2 of the reserved pickled vegetables, eggs, and celery to potatoes and stir gently to combine.
  12. Season with salt and pepper to taste.
  13. Cover and refrigerate to let flavors blend, about 30 minutes.
  14. Serve.