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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.
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
Directions
Step 1
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.
Step 2
Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
Step 3
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat2g | 8% |
| Cholesterol60mg | 20% |
| Sodium275mg | 12% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber1g | 5% |
| Total Sugars2g | |
| Protein3g | |
| Vitamin C11mg | 53% |
| Calcium22mg | 2% |
| Iron1mg | 5% |
| Potassium320mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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