Jalapeño Potato Salad
5 cups cubed and boiled potatoes (about 2 1/2 pounds)
4 boiled eggs, coarsely chopped
5 ribs celery, diced
5 green onions, chopped
1/2 large red onion, diced
1 cup mayonnaise
1/2 cup chopped pickled jalapeño peppers
2 tablespoons juice from jalapeños
1 teaspoon cumin
1 1/2 teaspoons black pepper
1 1/4 teaspoons salt
1/4 cup chopped parsley
In a large bowl, combine potatoes, eggs, celery, and both onions. In a separate bowl combine mayonnaise, jalapeños, jalapeño juice, cumin, pepper, and salt. Stir mayonnaise mixture into potato mixture; mix well. Stir in parsley. Can be served immediately or chilled before serving. Serves 12.
I used small red potatoes for my salad, but small gold potatoes, fingerlings, or other types of potatoes are also fine in this recipe. I left the peeling on the potatoes and cut them in quarters after boiling, but the peeling may be removed if you prefer.
Shake up your next gathering and serve some Jalapeño Potato Salad. I think your guests will love it.