Potato Salad with Pickled Jalapenos recipe
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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
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129.9 calories
carbohydrate: 12.1 g
cholesterol: 60 mg
fat: 8.1 g
fiber: 1.3 g
protein: 3.1 g
saturatedFat: 1.5 g
servingSize: -
sodium: 275.4 mg
sugar: 2.1 g
transFat: : -
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.