Ingredients
Instructions
- In a large pot, bring 3 quarts of water to a rolling boil.
- Peel or scrub the potatoes. Carefully add to the boiling water. Add the salt.
- Boil until soft but not too soft. We don't want them to fall apart when we mix in the dressing. 15-20 minutes should do it for small-medium sized potatoes.
- Drain and set aside to cool.
- After they have cooled, cut into small bitesized pieces, about a 1/2 dice, and place in a large bowl.
- In another bowl mix the sour cream, mayo, diced jalapenos, green onions and cilantro if using. (If you prefer, add the dressing ingredients to your food processor and pulse until smooth.).
- Pour dressing over the potatoes and gently toss to coat. (actually, I've found that after the intial toss, putting a tight fitting lid on the bowl and inverting it a couple of times mixes the salad pretty well without breaking up the potatoes.).
- Garnish with parsley and/or cilanto and/or grape tomatoes.
- Refrigerate until serving time.