- 6 medium red potatoes, peeled and cubed
- 2 celery ribs, chopped
- 2 Eggland's Best Hard-Cooked Peeled 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 the 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.
Originally published as Jalapeno Potato Salad in Taste of Home June/July 2005, p15
Reviews for Jalapeno Potato Salad(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Cinco de Mayo Recipes >
- Cinco de Mayo Salad Recipes >
- Cinco de Mayo Side Dishes >
- Creamy Potato Salads >
- Father's Day Recipes >
- Mexican Recipes >
- Mexican Salad Recipes >
- Mexican Side Dishes >
- Potato Recipes >
- Potato Salad >
- Potato Salad Recipes >
- Potato Side Dishes >
- Red Potato Salad Recipes >