Classic potato salad with pickled jalapenos

By Lynn Crawford
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The best potato salad you will ever eat

Tri-coloured potatoes served with a medley of herbs, coated with mayonnaise and a special ingredient: Lynn's Pickled Jalapeno Peppers.



  • 2 pounds (900 grams) tri-colored mini potatoes, halved
  • 1 tablespoon (15 millilitres) olive oil
  • 1 tablespoon (15 millilitres) butter
  • 2 small white onions, thinly sliced
  • 2 tablespoons (30 millilitres) thyme leaves
  • 1/3 cup (75 millilitres) chopped dill
  • 1/3 cup (75 millilitres) mayonnaise
  • 2 dill pickles, thinly sliced
  • 1 tablespoon (15 millilitres) finely chopped Pickled Jalapeño Peppers (page 67)
  • 1 tablespoon (15 millilitres) pickled jalapeño liquid, or to taste
  • 4 teaspoon (20 millilitres) salt
  • Cracked black pepper


  1. Place potatoes in a large pot of cold salted water, bring to a boil over medium-high heat, then reduce heat to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool for 10 minutes.
  2. Meanwhile, in a medium skillet over medium-low heat, heat oil and melt butter. Add onions and thyme and cook, stirring occasionally, until onions are golden brown, about 15 minutes.
  3. Transfer onions to a plate and let cool slightly.
  4. In a large bowl, stir together dill, mayonnaise, pickles, pickled jalapeños, pickled jalapeño.

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