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Jalapeno Potato Salad
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |