Jalapeno Potato Salad Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!
6 medium red potatoes, peeled and cubed 2 celery ribs, chopped 2 hard-cooked eggs, chopped 1/4 cup chopped onion 2 small jalapeno peppers, seeded and chopped 1/4 cup mayonnaise 3 tablespoons spicy brown mustard 3 teaspoons hot pepper sauce 1/4 teaspoon ground cumin 1/4 teaspoon pepper Directions: 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 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 overnight. Yield: 5 servings. **************Play online games for FREE at Games.com! All of your favorites, no registration required and great graphics – check it out! (http://pr.atwola.com/promoclk/100000075x1211202682x1200689022/aol?redir= http://www.games.com?ncid=emlcntusgame00000001) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
--- Begin Message ---Jalapeno Potato Salad Taste of Home Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic! SERVINGS: 5 CATEGORY: Side Dish METHOD: TIME: Prep: 30 min. + chilling Ingredients: 6 medium red potatoes, peeled and cubed 2 celery ribs, chopped 2 hard-cooked eggs, chopped 1/4 cup chopped onion 2 small jalapeno peppers, seeded and chopped 1/4 cup mayonnaise 3 tablespoons spicy brown mustard 3 teaspoons hot pepper sauce 1/4 teaspoon ground cumin 1/4 teaspoon pepper Directions: 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 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 overnight. Yield: 5 servings. http://www.tasteofhome.com/Recipes/Jalapeno-Potato-Salad <http://www.tasteofhome.com/Recipes/Jalapeno-Potato-Salad>
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