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Potato Salad with Pickled Jalapenos

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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Additional Time: 3 hours 15 minutes
Total Time 4 hours
Course Salad
Cuisine world cuisine
Servings 24
Calories 130 kcal

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
Keyword Potato Salad with Pickled Jalapenos
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