Tater Salad with Sweet Jalapeño Relish
Prep Time: 35 minutes
Total Time: 2 hours and 35 minutes
Makes 6 to 8 servings
My wife, Shannon, and I were out cooking on a ranch and were looking for something different to go with hamburgers. I’m sure not one to turn away a fried tater, but when it’s 105 degrees at noon, you know those boys would like something cool when they come in from branding. I boiled some potatoes and threw in a blend of jalapeño and relish for a sweet bite with just a hint of mustard and seasonings. Try to cut all the potatoes to roughly the same size so they cook evenly.
- 7 or 8 red-skinned potatoes
- ⅔ cup diced pickled jalapeños
- ½ heaping cup diced red bell pepper
- ¼ cup sweet relish
- 4 teaspoons sugar
- 1 yellow onion, chopped
- ½ cup chopped green onions
- 2 large eggs, hard-boiled
- 1 cup mayonnaise, or to taste
- 2 teaspoons yellow mustard, or to taste
- 1 teaspoon smoked paprika
- Salt and black pepper
1. Cut the potatoes into 1- to 1½-inch pieces; you should have roughly 8 cups. Place them in a large pot and cover with cold water. Cook over high heat until boiling. Boil the potatoes for approximately 10 minutes, or just until tender. Be sure not to overboil them or they will become too mushy when you mix them with the other ingredients.
2. Drain the water off the potatoes and cover with cold water. Add a few ice cubes and set aside.
3. Meanwhile, in a small bowl, combine the jalapeños, bell pepper, relish, and sugar. Set aside.
4. When the potatoes have cooled, drain off all of the water. Mix in the yellow and green onions. Finely grate the boiled eggs over the potatoes and stir in.
5. Slowly begin mixing in the mayonnaise and mustard. Feel free to add a little more or less mayonnaise and mustard to your liking.
6. Stir in the jalapeño mixture and paprika. Season with salt and pepper to taste. You may want to adjust some of the flavors, such as more jalapeño or sweet relish.
7. Scrape the potato salad into a large bowl, cover, and chill in the icebox for at least 2 hours. Serve.