Jalapeno Potato Salad

This potato salad is perfect for summertime picnics and get-togethers.

Ingredients

• 6 medium red potatoes, peeled and cubed
• 2 celery ribs, chopped
• 2 hard-cooked eggs, chopped
• 1/4 cup chopped onion
• 2 small jalape&ntildeo peppers, seeded and chopped*

• 1/4 cup mayonnaise
• 3 tablespoons spicy brown mustard
• 3 teaspoons hot pepper sauce
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper

How to make it  30 minutes



• 1

  Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature.
• 2

  In a large serving bowl, combine potatoes, celery, eggs, onion, and jalape&ntildeos.
• 3

  In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin, and pepper.
• 4

  Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

* Use rubber or plastic gloves to protect your hands. Avoid touching your face.