Jalapeno Potato Salad

[quicklook-recipe prep_time=”30 min” cook_time=”” serves=”5″ details=”” ] This potato salad is perfect for summertime picnics and get-togethers. [ingredients-list title=”Ingredients” serving_size=””]

[quicklook-recipe prep_time=”30 min” cook_time=”” serves=”5″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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*

[/ingredients-left]
[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a large serving bowl, combine potatoes, celery, eggs, onion, and jalape&ntildeos.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin, and pepper. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.[/step-item][/step-list-wrapper]

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

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Originally Published in Reader's Digest