Jalepeno Popper Potato Salad

Description
These potatoes are rich and spicy. They add the kick you might need at a potluck or summer meal without the eggs that could be risky to serve on a hot day. Dill and garlic makes the dish have a fresh taste that would be wonderful with grilled meats and beer.

6-7 servings

Ingredients 
2 lb potatoes
salt to taste
1 tbl canola oil
6 jalapenos, seeded and finely diced
1.5 cup sour cream
2 tsp onion powder
1/2 tsp pepper
3 tbl fresh dill
1 tbl ranch dip mix
3 cloves fresh garlic, minced
1 cup shredded cheddar cheese

Step 1
Peel potatoes and reserve skins. Cut potates into 1 inch square. Boil potatoes in water until soft.

Step 2
Fried Potato Skins: Place potato peelings into a dish cloth and squeeze the water out. Put oil into a frying pan on a warm heat and cook until crunchy. Salt to taste and place on paper plate to cool.

Step 3
Cooling Boiled Potatoes: Once potatoes are cooked, remove from water and cool. You can put them into the freezer to speed the process but make sure to rotate them so the center cools. Do not let them freeze completely or this could cause problems with texture.

Step 4
Cream Sauce: While potatoes cool, cut jalapenos into 1 centimeter square or smaller size. Place this in a bowl with sour cream, dill, ranch seasoning, onion powder, and minced fresh garlic. Reserve in a refrigerator.

Step 5
Last Step: Combine cooled. boiled potatoes, cream sauce, cheese, and fried potato skins. Serve.