Warm Potato Salad with Fire Roasted Jalapeno

Recipe created by Jenn's Food Journey


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.