Potato Salad with Pickled Jalapenos

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.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.

Step: 3

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.

NUTRITION FACT

Per Serving: 130 calories; protein 3.1g; carbohydrates 12.1g; fat 8.1g; cholesterol 60mg; sodium 275.4mg.

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