Ingredients

  • 1 kg (2 pounds) potatoes, washed and cut halved
  • 3 tablespoons olive oil
  • 2 Jalapenos
  • 2 sliced onions
  • 2 tablespoons chopped coriander
  • Add pepper and salt for the extra taste

Dressing ingredients

  • 2 tablespoons sour cream
  • ¼ cup vinegar

Author of this recipe

Westland Peppers

Westland Peppers

Grower / producer

We love vegetables and salads because it’s very important to be healthy and we all need to eat vegetables every day. It's fun to work with the products of Westland Peppers and make different... Read more
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This salad is easy to prepare and it's very spicy. A perfect side dish.

Preparation

Put the potatoes in a large baking dish. Add olive oil and stir the potatoes around. Add some pepper and salt for the extra taste. Next, grill the Jalapenos in a hot pan until they start to form 'blisters.' You can turn them once or twice. Put the Jalapenos on a cutting board and let them cool then finely chop. Now put the potatoes in the oven and bake until they are slightly brown and soft. Place the cooked potatoes in a large bowl. Combine the vinegar and the sour cream and toss through the potatoes. Finally add the chopped Jalapenos, onions and coriander and mix evenly. Leave the salad to stand for 30 minutes before serving.

Tips from the author

This salad was shared by Westland Peppers, The Netherlands. Perfect to serve as a side dish with a BBQ and can be prepared a day ahead and kept in the fridge.