Zesty Green Onion and Jalapeño Potato Salad
This vibrant Zesty Green Onion and Jalapeño Potato Salad is a refreshing twist on the classic potato salad. Featuring tender red potatoes coated in a creamy vegan mayonnaise dressing, this dish is not only hearty but bursting with flavor. The addition of sautéed jalapeños adds a delightful kick that pairs perfectly with the freshness of green onions and cilantro. Ideal for picnics, summer barbecues, or as a flavorful side dish, this potato salad is sure to impress your guests and elevate your next meal.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
red potatoes
3 lbs (washed and sliced into 1/4-inch thick rounds)
salt
1 tablespoon (divided)
salt
2 teaspoons (additional seasoning)
vegan mayonnaise
1 1/4 cups (use Vegenaise or a similar product)
white wine vinegar
2 tablespoons (none)
jalapeno peppers
2 (chopped and sautéed in a pan with a little oil)
ground black pepper
1/4 teaspoon (none)
green onions
6 (thinly sliced)
fresh cilantro
1/4 cup (chopped)
Instructions
1
Begin by thoroughly washing the red potatoes to remove any dirt. Place the potatoes in a 4-quart saucepot and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, add 1 tablespoon of salt to enhance the flavor of the potatoes.
2
Reduce the heat to low and allow the potatoes to simmer gently for 20-30 minutes. Check for tenderness with a fork; the potatoes should be soft but not falling apart. Once done, drain the potatoes and let them cool slightly before slicing them into 1/4-inch thick rounds.
3
In a large mixing bowl, combine the vegan mayonnaise, white wine vinegar, sautéed jalapeños, 2 teaspoons of salt, and ground black pepper. Mix well until the ingredients are fully incorporated.
4
Add the sliced potatoes, green onions, and chopped cilantro to the bowl with the dressing. Gently toss the mixture to ensure the potatoes are evenly coated with the dressing.
5
Taste the salad and adjust seasoning with additional salt and pepper if desired. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Green Onion and Jalapeño Potato Salad?
It is a refreshing and vibrant twist on classic potato salad featuring red potatoes, a creamy vegan dressing, and a spicy kick from sautéed jalapeños.
Is this potato salad recipe vegan?
Yes, the recipe is completely vegan, utilizing vegan mayonnaise and plant-based vegetables.
What kind of potatoes are used in this recipe?
This recipe specifically calls for 3 lbs of red potatoes.
How many ingredients are required in total?
There are 9 ingredients including the potatoes, seasonings, and dressing components.
Do I need to peel the red potatoes?
No, the instructions specify washing them thoroughly and slicing them into rounds, which typically keeps the skins on for red potatoes.
How long should the potatoes boil?
The potatoes should simmer gently for 20 to 30 minutes after the water reaches a boil.
What is the recommended thickness for the potato slices?
The potatoes should be sliced into 1/4-inch thick rounds.
How do I know when the potatoes are finished cooking?
You can check for tenderness using a fork; they should be soft but not falling apart.
What type of vinegar is used for the dressing?
The recipe uses 2 tablespoons of white wine vinegar.
How are the jalapeño peppers prepared?
The jalapeños should be chopped and then sautéed in a pan with a little bit of oil before being added to the dressing.
How many jalapeños are needed for this salad?
The recipe calls for 2 jalapeño peppers.
What serves as the base for the creamy dressing?
The base is 1 1/4 cups of vegan mayonnaise, such as Vegenaise.
How many green onions should be included?
You will need 6 thinly sliced green onions.
Does this potato salad include cilantro?
Yes, it includes 1/4 cup of chopped fresh cilantro.
How much salt is used in the boiling water?
One tablespoon of salt is added to the water once it starts boiling to enhance the potato flavor.
Is there additional salt in the dressing itself?
Yes, the dressing contains an additional 2 teaspoons of salt.
How much black pepper is required?
The recipe uses 1/4 teaspoon of ground black pepper.
How long should I refrigerate the salad before serving?
It should be refrigerated for at least 30 minutes to allow the flavors to meld.
Can I serve this potato salad at room temperature?
Yes, it can be served either chilled or at room temperature.
What occasions are best for serving this dish?
It is ideal for picnics, summer barbecues, or as a flavorful side dish for various meals.
What is the first step of the preparation?
The first step is to thoroughly wash the red potatoes to remove any dirt.
What size pot is recommended for boiling the potatoes?
A 4-quart saucepot is recommended for cooking the 3 lbs of potatoes.
How would you describe the flavor profile of this salad?
It is described as vibrant, zesty, and hearty with a delightful kick from the jalapeños.
When should the potatoes be sliced?
The potatoes should be sliced after they have been boiled, drained, and allowed to cool slightly.
How do I mix the dressing?
Combine the vegan mayonnaise, white wine vinegar, sautéed jalapeños, salt, and pepper in a large bowl and mix well.
How do I ensure the potatoes are well coated?
Gently toss the sliced potatoes, green onions, and cilantro into the dressing until they are evenly covered.
Can I adjust the seasoning of the salad?
Yes, you should taste the salad and add more salt or pepper if desired before refrigerating.
What is a recommended vegan mayonnaise brand?
The recipe suggests using Vegenaise or a similar vegan mayonnaise product.
Is the cilantro chopped or used whole?
The fresh cilantro should be chopped before being added to the salad.
Does the recipe require any specific heat level for boiling?
Bring the water to a boil over medium-high heat, then reduce to low to simmer.