Cynthia's Jalapeno Potato Salad

Name: Cynthia's Jalapeno Potato Salad
Prep time: 25 min
Total time: 25 min
Yield: 24
Cuisine: American
Ingredients: 10 c potatoes, boiled, peeled, cubed (about 5 lbs); 8 hard boiled eggs, coarsely chopped; 10 stalk(s) celery, diced; 10 green onions, chopped; 1 large yellow onion, diced; 3 c mayonnaise (to 4 cups); 1/2 c pickled jalapenos, chopped; 2 Tbsp juice from jalapenos; 1/4 c fresh parsley, chopped; 2 tsp comino (cumin); 1 Tbsp black pepper; 1 Tbsp salt

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By Vicki Butts (lazyme)
@lazyme5909

From the Best of the Best from Texas II.

Rating:

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Comments:

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Serves:

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

10 c

potatoes, boiled, peeled, cubed (about 5 lbs)
8

hard boiled eggs, coarsely chopped
10 stalk(s)

celery, diced
10

green onions, chopped
1 large

yellow onion, diced
3 c

mayonnaise (to 4 cups)
1/2 c

pickled jalapenos, chopped
2 Tbsp

juice from jalapenos
1/4 c

fresh parsley, chopped
2 tsp

comino (cumin)
1 Tbsp

black pepper
1 Tbsp

salt
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How to Make Cynthia's Jalapeno Potato Salad

Step-by-Step

In large bowl, combine potatoes, eggs, celery, and both onions.
Combine remaining ingredients and add to potato mixture.
Mix well and chill several hours or overnight.

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About Cynthia's Jalapeno Potato Salad

Course/Dish: Potatoes

Main Ingredient: Potatoes

Regional Style: American

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