Jalapeno Potato Salad

By flour_arrangements

SARAH WOODRUFF • Watertown, South Dakota
This unique recipe is a zippy spin on potato
salad. It’s perfect for a picnic!

Ingredients

• 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

Details

Servings 5

Preparation

Step 1

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 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.

Editor’s Note: When cutting hot peppers,
disposable gloves are recommended. Avoid
touching your face.