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Jalapeno Potato Salad

6 medium red potatoes, peeled and cubed
2 celery ribs, chopped
2 hard-cooked eggs, chopped
1/4 cup chopped onion
2 small jalapeno peppers, seeded and chopped
1/4 cup mayonnaise
3 tablespoons spicy brown mustard
3 teaspoons hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Place the potatoes in a large saucepan and cover with water. Bring to
a boil. Reduce heat; cover and cook for 10-15 minutes or until

Printed from tasteofhome.com Nov 19, 2008

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Jalapeno Potato Salad cont.

tender. Drain; cool to room temperature. In a large serving bowl,
combine potatoes, celery, eggs, onion and jalapenos. In a small bowl,
combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper.
Pour over potato mixture and toss gently to coat. Cover and
refrigerate overnight.

Yield: 5 servings.