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Jalapeno Potato Salad

Name: Jalapeno Potato Salad
Prep time: 30 min
Total time: 30 min
Yield: 5 servings.
Cuisine: North America, Mexican
Ingredients: 6 medium red potatoes, peeled and cubed; 2 celery ribs, chopped; 2 hard-boiled large 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

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Test Kitchen Approved

Total Time

Prep: 30 min. + chilling

Makes

5 servings

Updated: Jun. 27, 2023

Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!

Jalapeno Potato Salad Recipe photo by Taste of Home

Ingredients

6 medium red potatoes, peeled and cubed
2 celery ribs, chopped
2 hard-boiled large 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

Directions

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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.