POTATO SALAD WITH JALAPENO MAYONNAISE
- 4 – 6 large potatoes, diced into bite-sized pieces
- ½ cup red onion, finely chopped
- 3 boiled eggs, chopped
- ½ cup gherkins (pickles), diced
- 1 cup jalapeno mayonnaise (you can make your own by combining mayonnaise with finely chopped jalapenos or use store-bought jalapeno mayonnaise )
Place diced potatoes in a pot, cover with water.
Add a pinch of salt, and bring to a boil.
Cook until potatoes are fork-tender but not mushy.
Drain and let them cool.
While the potatoes are cooling, chop the red onion, boiled eggs, and gherkins.
In a large bowl, combine the cooled diced potatoes, chopped red onion, boiled eggs, and diced gherkins.
Pour the jalapeno mayonnaise over the potato mixture.
You can make your own jalapeno mayonnaise by mixing mayonnaise with finely chopped jalapenos.
Adjust the amount of the jalapenos based on your desired level of spiciness.
Gently toss the ingredients until everything is well coated with the jalapeno mayonnaise.
Taste the potato salad and adjust the seasoning if needed.
You can add salt and pepper according to your preference.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least an hour before serving.
This allows the flavors to meld.
Serve chilled and enjoy!
Photo and recipe: Ansia Booyse
