Boil the potatoes until soft (not mushy) Use a fork to test for doneness be sticking in a potato then pulling it back out. there should be little resistance felt.
Once done, peel the potatoes and place them in a large bowl. Use opposing knife slices to chop the potatoes to a good consistency. Thee should be no pieces greater than 1/2 inch
Pour the jalapeno juice and the mayo in with the potatoes. Add the chopped Jalapeno, salt and pepper while stirring the potatoes to a nice consistency. There should be small lumps of potatoes in a creamy smooth texture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (236g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 120 (43%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 14mg||4 %|
|Sodium 632.6mg||22 %|
|Potassium 831.9mg||22 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 32.5g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 281
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