Jalapeno Potato Salad
Ingredients
- 3 pounds russet potatoes peeled
- 5 celery stalks diced
- 5 green onions chopped and minced
- 1 yellow onion diced
- 4 hard cooked eggs coarsely chopped
- 2 cups mayonnaise
- ¼ cup chopped pickled jalapeno chili peppers plus one tablespoon of the juice
- 3 tablespoons minced fresh parsley
- 1 Teaspoon ground cumin
- salt and pepper to taste
- fresh cilantro for garnish you can also add some fresh chopped cilantro to the salad
Instructions
- place the potatoes in a large saucepan and add water to cover generously. Bring to a boil and boil until tender when pierced with a fork, 20 to 25 minutes. Drain and let cool then cut them into three quarter inch cubes.
- Place the potatoes in a large bowl and add the celery and green and yellow onions. In a smaller bowl combine the eggs mayonnaise, jalapenos, parsley, cumin and salt and pepper to taste.(If using cilantro in the salad mix in now.) Add to the potato mixture and mix well. Cover and chill for several hours or overnight before serving.
- Just before serving, garnish with cilantro.
Tried this recipe?Let us know how it was!
