Jalapeno Potato Salad
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 5 servings.
Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!
Ingredients
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6 medium red potatoes, peeled and cubed
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2 celery ribs, chopped
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2 hard-boiled large eggs, chopped
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1/4 cup chopped onion
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2 small jalapeno peppers, seeded and chopped
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1/4 cup mayonnaise
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3 tablespoons spicy brown mustard
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3 teaspoons hot pepper sauce
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1/4 teaspoon ground cumin
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1/4 teaspoon pepper
Directions
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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.
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2.
In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos.
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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.
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