Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/06/2020
It had me at jalapeño! This was absolutely fantastic, and I'm so glad I stumbled upon it. The only change I made was to reduce the mayo to 1 cup total, and then used 1/2 ranch dressing. It was probably the best potato salad my family has ever had! Thanks so much for the submission. Read More