Potato Salad with Pickled Jalapenos

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 130 Calories

Ingredients

• 1 teaspoon salt
• 2 stalks celery, chopped
• 2 teaspoons ground black pepper
• 2 teaspoons ground cumin
• 6 green onions, chopped
• 1 sweet onion, diced
• 2 cups light mayonnaise
• 3 pounds red potatoes, cubed
• 6 hard-boiled eggs, coarsely chopped
• ½ cup pickled jalapeno peppers, chopped
• 2 ½ tablespoons pickled jalapeno pepper juice

Recipe Instructions

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.