Potato Salad with Pickled Jalapenos recipe
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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 ½ cup pickled jalapeno peppers, chopped 2 ½ tablespoons pickled jalapeno pepper juice 2 teaspoons ground cumin 2 teaspoons ground black pepper 1 teaspoon salt
Nutrition Info
- 129.9 caloriescarbohydrate: 12.1 gcholesterol: 60 mgfat: 8.1 gfiber: 1.3 gprotein: 3.1 gsaturatedFat: 1.5 gservingSize: -sodium: 275.4 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Potato Salad with Pickled Jalapenos
Directions
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Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.