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Jalapeno spiked Potato Salad

Serves 8

Ingredients

  • 2 lbs - yukon gold, baby red or other waxy potato, cleaned
  • 1 cup - mayonnaise
  • 2 tablespoons - whole-grain mustard
  • ¼ cup - fresh celery or lovage, chopped
  • ¼ cup - celery, chopped
  • ¼ cup - red onion, chopped
  • ¼ cup - Montana Mex avocado oil
  • 1 - lemon, juiced
  • 2 - teaspoons Montana Mex mild red chile seasoning
  • 2 - teaspoons Montana Mex Jalapeno seasoning
  • 1 tablespoon - red wine vinegar

Directions

  1. Place potatoes and two tablespoons of salt into a large pot, add water and bring to a boil. Lower heat to a simmer and cook until potatoes are just barely cooked and tender when pierced with a knife. Drain Potatoes into a colander. Place colander over cooking pot, cover with a towel and let sit for 10 minutes. 
  2. Build the dressing by adding all remaining ingredients into a large bowl and whisk together. Check the flavor and level of seasoning. Add more Jalapeno seasoning for spice, Mustard and Vinegar for tang and acidity. For a sweeter Potato salad add a teaspoon of honey.
  3. Cut the Potatoes into your desired size and shape. Mix Potatoes with dressing and adjust seasoning as needed. Serve with a dash of freshly chopped Parsley, Chive blossoms, Dill or any other fresh herb.
Jalapeno spiked Potato Salad Montana Mex Seasonings and Avocado Oil

From my table to yours, Bien Provecho!

courtesy of Chef Eduardo Garcia

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