Description
A spicier take on traditional potato salad made with jalapenos. This was adapted from a recipe called “Cynthia’s Potato Salad” which can be found on a number of other sites. I’ve made some modifications to the ingredients to adjust for my family’s tastes.
Ingredients
- 3 pounds red potatoes, cubed
- 6 hard-boiled eggs, coarsely chopped
- 1 sweet onion, diced
- 2 stalks celery, chopped
- 6 green onions, chopped
- 2 cups light mayonnaise
- ½ cup pickled jalapeno peppers, chopped
- 2 ½ tablespoons pickled jalapeno pepper juice
- 2 teaspoons ground cumin
- 2 teaspoons ground black pepper
- 1 teaspoon salt
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- about 10 minutes. Drain and let cool
- 15 to 20 minutes.
- Combine cooled potatoes
- eggs
- onion
- celery
- and green onions in a large bowl.
- Mix mayonnaise
- jalapenos
- jalapeno juice
- cumin
- pepper
- and salt together in another bowl and add to the potatoes. Mix well and chill
- 3 hours to overnight.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 4 hrs
Servings: 24