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.