Potato Salad with Pickled Jalapenos
A more fiery rendition of the classic potato salad featuring the zing of jalapenos. This adaptation drew inspiration from a recipe named "Cynthia's Potato Salad," widely available on various websites. I've tailored the ingredients to suit my family's preferences.
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
- ½ cup pickled jalapeno peppers, chopped
- 2 ½ tablespoons pickled jalapeno pepper juice
- 2 teaspoons ground cumin
- 2 teaspoons ground black pepper
- 1 teaspoon salt
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
- Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
- Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.
Nutrition
Calories: 130kcalCarbohydrates: 12gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 60mgSodium: 275mgPotassium: 320mgFiber: 1gSugar: 2gVitamin C: 11mgCalcium: 22mgIron: 1mg
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