Servings: 6 cups
Calories: 300kcal
Equipment
- Large pot
- Mixing bowl
- Plastic Wrap
Ingredients
For the Salad
- 2 pounds baby potatoes the perfect size for a tender and creamy base
- 1 cup mayonnaise brings a rich creaminess that binds everything together
- 1/2 cup sour cream adds a tangy flavor that complements the richness of the mayo
- 1 cup shredded cheddar cheese choose sharp cheddar for an extra kick of flavor
- 1/2 cup diced jalapeños a must for that signature jalapeño popper taste
- 1/4 cup chopped green onions adds a fresh crunch and a pop of color
- 1 teaspoon garlic powder enhances the depth of flavor in your salad
- Salt to taste
- Pepper to taste
Instructions
Instructions
- Boil the baby potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and let them cool slightly before chopping them into bite-sized pieces.
- Combine the dressing by mixing mayonnaise, sour cream, garlic powder, salt, and pepper in a large bowl.
- Mix in the chopped potatoes, diced jalapeños, shredded cheddar cheese, and green onions to the dressing bowl. Stir gently until well-coated.
- Chill the salad by covering the bowl with plastic wrap and placing it in the refrigerator for at least 1 hour.
- Serve the salad as a delightful side dish at your next gathering.
Notes
Optional: Garnish with additional chopped green onions for an extra pop of color.
Nutrition
Serving: 1cup | Calories: 300kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 400mg | Potassium: 600mg | Fiber: 4g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg
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