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