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Spicy Potato Salad with Pickled Jalapenos

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
240 min
SERVINGS
24 servings
Lunch
Spicy Potato Salad with Pickled Jalapenos
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
  • 1/2 cup pickled jalapeno peppers, chopped
  • 2 1/2 tablespoons pickled jalapeno pepper juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
Instructions
1
Submerge potatoes into a substantial container filled with salted water; heat it until boiling point. Lower the temperature to a moderate level and let it cook slowly, approximately 10 minutes. Remove from heat and allow to rest, about 15-20 minutes.
2
Combine the cooled potatoes with beaten eggs, finely chopped onion, diced celery, and thinly sliced green onions in a spacious mixing vessel.
3
In another container, blend mayonnaise, chopped jalapenos, jalapeno juice, ground cumin, black pepper, and salt until smooth. Add this mixture to the potatoes and blend thoroughly. Refrigerate for at least 3 hours or overnight.