Jalapeño Potato Salad
A fiery twist on the classic BBQ and sadwich side
Servings 6 servings
Calories 250kcal
Ingredients
- 6 red potatoes chopped
- 2 jalapeño peppers seeds removed and chopped
- 2 hard boiled eggs chopped
- 2 celery stalks chopped
- 1/2 onion chopped
- 1/4 cup mayonnaise
- 3 tablespoon brown mustard
- 1 tablespoon Tabasco hot sauce
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large pot, cover the potatoes in water and bring to a boil. Then reduce heat to low, cover and simmer for approximately 10 minutes (or until the potatoes are tender).
- Drain the potatoes and allow them to cool completely.
- In a small bowl, mix together the mustard, mayonnaise, Tabasco hot sauce, and cumin.
- In a large bowl, combine the potatoes, jalapeños, eggs, onion, and celery. Then pour the mayonnaise/mustard on top, and toss/stir the potato mix to coat completely.
- For best flavor, refrigerate for at least 2 hours prior to serving.
Nutrition
Calories: 250kcal | Carbohydrates: 36g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 178mg | Potassium: 1034mg | Fiber: 4g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 26mg | Calcium: 38mg | Iron: 2mg