See more
Jalapeño Potato Salad

Jalapeño Potato Salad

Oxmoor House MARCH 2006

  • Yield: 6 servings (serving size: 1/2 cup)


  • 4 round red potatoes (about 1 pound)
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons minced fresh cilantro
  • 1/4 cup low-fat sour cream
  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced seeded jalapeño pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt


Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Coarsely chop potatoes, and place in a medium bowl.

Combine onions and remaining 7 ingredients in a small bowl, stirring well. Spoon mixture over potato, and toss gently. Cover and chill at least 3 hours.

Tip: This potato salad will add punch to a meal featuring a mildly flavored meat or sandwich.

Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 0.0%
  • Fat: 1.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.1g
  • Carbohydrate: 14.1g
  • Fiber: 1.6g
  • Cholesterol: 4mg
  • Iron: 0.0mg
  • Sodium: 222mg
  • Calcium: 0.0mg

Go to full version of

Jalapeño Potato Salad recipe