Makes 4 servings
2 pounds potatoes (Yukon Gold or russet)
¼ cup light sour cream
¼ cup mayonnaise
1 Tablespoon apple cider vinegar
1 teaspoon lime juice
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
3–4 dashes of hot sauce of choice
⅛ cup pickled jalapeños
1 hard boiled egg
Fresh cilantro or parsley to garnish
While most potato salads rely heavily on mayonnaise to get their creaminess, this recipe uses light sour cream to add a bright tang and richness. Pickled jalapeños replace traditional pickles and give a kick of heat to liven up the potato salad. Pair with corn on the cob, grilled chicken, and more for the perfect early summer feast.
1. Peel and dice potatoes into ½ inch pieces. Rinse with cold water and then place in a pot. Cover with water and bring to a boil. Cook for about 8–10 minutes, or until potatoes are easily pierced with a fork. Be careful not to overcook the potatoes as they will fall apart when being mixed into the salad.
2. In a bowl, whisk together sour cream, mayo, lime juice, apple cider vinegar, spices, and hot sauce.
3. Once the potatoes are finished cooking, drain and place in a large bowl. Finely chop pickled jalepeños and eggs and add to potatoes. Add sour cream and mayo mixture and toss to combine. Refrigerate for at least 2 hours or until cool.
4. Serve as a delicious side and top with cilantro or parsley to garnish.