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Jalapeno Potato Salad

 Jalapeno Potato Salad
Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!
5 ServingsPrep: 30 min. + chilling


  • 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 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.