As you may know by now, Chris and I eat a lot of potatoes. Normally you see my grilled potato rounds on our plates and that's about it, so I have been trying to change that habit with a few different potato ideas. The other night when I threw this together I knew I wanted to make a potato salad, but I didn't have too many other ingredients to use. So I was scouring around in the fridge and noticed I still had a jalapeno... mmmmmm.... jalapeno. That was it though, so I decided I would keep it simple and yet tasty. I liked using the baby red potatoes because they hold their form a little better and I was going for a more whole potato salad then a mushed up one. If you wanted to use russets or another potato, that would be just fine too. I may add more tarragon the next time I make it, but it would be the only things I would think about changing. Hope you enjoy it as much as we did!
Warm Potato Salad with Fire Roasted Jalapeno
1 lb baby red potatoes, halved or quartered - you choose
2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 roasted jalapeno, stemmed, seeded and diced ****see notes below****
salt and pepper
1 teaspoon tarragon
Place the cut potatoes in a large pan and cover with water. Place over medium high heat and boil until desired tenderness...I cooked mine until they were fork tender. Drain and place in serving bowl.
Add all the ingredients to the bowl and stir to combine. Serve warm!
*****To roast your jalapeno*****
Grill Method: Place peppers directly on preheated grill and cook until the outside is charred.
Oven/broiler Method: Place peppers in a hot oven or broiler set at 400º to 450ºF (205º to 232ºC) for 6 to 8 minutes; using tongs carefully turn pepper often until skin blisters evenly on all sides.
Place in a bowl and cover with plastic wrap. Once the jalapeno is cooled a bit, you can take it out of the bowl and peel the skin off....stem, seed and dice.