Name: Potato Salad with Pickled Jalapenos
Prep time: 20 min
Cook time: 25 min
Total time: 240 min
Yield: 1
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; 0.5 cup pickled jalapeno peppers, chopped; 2.5 tablespoons pickled jalapeno pepper juice; 2 teaspoons ground cumin; 2 teaspoons ground black pepper; 1 teaspoon salt

Potato Salad with Pickled Jalapenos

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
240 minutes

Spicy pickled jalapenos elevate classic potato salad for a crowd-pleasing BBQ or potluck side.

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
0.5 cup pickled jalapeno peppers, chopped
2.5 tablespoons pickled jalapeno pepper juice
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon salt

Instructions:

In a large pot, submerge potatoes in salted water and bring to a boil. Lower heat to simmer until tender, approximately 10 minutes. Drain and cool for 15 to 20 minutes before use.
In a large bowl, mix together the cooled potatoes, eggs, onion, celery, and green onions.
Combine the mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt in a separate bowl, then add to the potatoes. Stir thoroughly and refrigerate for at least 3 hours or overnight.

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