Tuesday, June 21, 2016

Jalapeno Potato Salad



This potato salad has a little zip but is still really creamy and so good

Serves about 5
What you need:
6 medium potatoes, peeled and cubed
2 celery ribs, chopped
2 hard-cooked eggs, chopped
1/4 cup chopped onion
2-3 small jalapeno peppers, seeded and chopped
1/4 cup mayonnaise
2 TB ketchup
3 tablespoons spicy brown mustard
3 teaspoons hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon pepper

How to make it:
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.
In a large serving bowl, combine the potatoes, celery, eggs, onion and
jalapenos.
In a small bowl, combine the mayonnaise, mustard, hot pepper sauce,
cumin and pepper. Pour over potato mixture and toss gently to coat.
Cover and refrigerate at least 2 hours before serving

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