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Jalapeno Potato Salad Recipe
Jalapeno Potato Salad Recipe photo by Taste of Home

Jalapeno Potato Salad Recipe

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Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!
TOTAL TIME: Prep: 30 min. + chilling
MAKES:5 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 5 servings


  • 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


  1. 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.
  2. In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos.
  3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Potato Salad in Taste of Home June/July 2005, p15

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