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Jalapeno Potato Salad

Jalapeño Potato Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  • 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.