Rating: 5 stars
2 Ratings
  • 5 star values: 2
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A spicier take on traditional potato salad made with jalapenos. This was adapted from a recipe called "Cynthia's Potato Salad" which can be found on a number of other sites. I've made some modifications to the ingredients to adjust for my family's tastes.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
3 hrs 15 mins
total:
4 hrs
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Be sure to use pickled jalapenos, not just jarred jalapenos.

Nutrition Facts

130 calories; protein 3.1g; carbohydrates 12.1g; fat 8.1g; cholesterol 60mg; sodium 275.4mg. Full Nutrition
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