Jalapeno Potato Salad
1 1/2 pounds russet potatoes
1/4 cup mayonnaise
1/4 cup sour cream
2 green onions, sliced
1 carrot, peeled and grated
1 small can green chilies -drained well
2 – 4 teaspoons jalapeno sauce
1 teaspoon salt
Boston lettuce leaves
Tomato wedges for garnish
Peel potatoes and cut into 1-inch chunks. Place potatoes and enough water to cover in a 4-quart saucepan. Over high heat, heat to boiling. Cover and simmer 15 minutes or until potatoes are tender. Drain.
To serve, line plate with lettuce leaves, top with potato salad.
Garnish with tomato wedges.
Makes 4 – 6 servings
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