Jalapeno Potato Salad

Quick look

  • prep 30 min
  • serves 5

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


  • 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.

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