Ingredients:
6 Cups Of Cubed Skinless White Potatoes
1 Cup Of Kraft Real Mayonnaise
1/8 Cup Of Minced Jalapeno Peppers
4 Hard Boiled Eggs
1 Small Diced Vidalia Onion
1 Teaspoon Of Cholula Chili Garlic Hot Sauce
1/2 Teaspoon Of Coarse Ground Black Pepper
1/2 Teaspoon Of Fine Ground Table Salt
1/2 Cup Of Grated Cheddar Cheese
1/8 Cup Of Chopped Black Olives
Information:
Serving Size 6
301 Calories Per Serving
14 Grams Of Fat
Preparation Instructions:
Jeremy from Albuquerque New Mexico allowed me to publish his extra hot potato salad recipe. To begin, first you will want to wash, peel, and cube your white potatoes. Add these potatoes to a boiling pot with a pinch of salt, cover them with water, and then boil them for roughly ten minutes or until they are tender. While your potatoes are cooking, you will want to boil your eggs, which should take about eight to ten minutes. Once your potatoes and eggs are cooked, diced up the eggs and stir them into a salad bowl along with the cubed potatoes. Next you will want to stir in the diced Vidalia onion. Moving ahead, next take out a mixing bowl, and whisk together the Kraft real mayonnaise, minced jalapeno peppers, garlic hot sauce, coarse ground black pepper, fine ground table salt, grated cheddar cheese, and chopped black olives. Stir this mayonnaise mixture into the potatoes, making sure the salad is evenly coated with the sauce. You can either serve this dish immediately at room temperature, or you can chill it for two hours, which will sharpen the strong spiciness of the flavors. Cheers, we hope that you enjoyed it.
