Jalapeno Potato Salad

IMG_4152 - Edited

This is not spicy! Swear! Just a little kick 🙂 I adapted this from a Taste of Home recipe.

Jalapeno Potato Salad

6 medium red potatoes, cubed
2 celery ribs, sliced thin
2 hard-cooked eggs, sliced
¼ c chopped onion
2-3 jalapeno peppers, seeded and chopped
¼ c mayonnaise
2 T dijon (I use Grey Poupon Country dijon)
1 T course ground mustard (I use Grey Poupon Harvest coarse ground)
3 t Red Hot Buffalo sauce
¼ t ground cumin
¼ t fresh cracked pepper

Boil potatoes 10-15 min until tender. Drain; cool to room temperature.

In a large serving bowl, combine potatoes, celery, onion, and jalapenos. In a small bowl, combine the mayonnaise, mustard, pepper sauce, cumin, and pepper. Pour over potato mixture and toss gently to coat. Top with the egg slices Cover and chill at least 2 hours.


One thought on “Jalapeno Potato Salad

  1. Pingback: Honey, Bourbon, and Root Beer Glazed Baby Back Ribs | Erica's Recipes

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