cynthia's jalapeno potato salad

Name: Cynthia's Jalapeno Potato Salad
Prep time: 25 min
Yield: 24
Cuisine: American
Ingredients: 10 cup(s) 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 cup(s) mayonnaise (to 4 cups); 1/2 cup(s) pickled jalapenos, chopped; 2 tablespoon(s) juice from jalapenos; 1/4 cup(s) fresh parsley, chopped; 2 teaspoon(s) comino (cumin); 1 tablespoon(s) black pepper; 1 tablespoon(s) salt

8 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jun 3, 2015

From the Best of the Best from Texas II.

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prep time 25 Min

cook time

method No-Cook or Other

yield 24 serving(s)

Ingredients

10 cups potatoes, boiled, peeled, cubed (about 5 lbs)
8 - hard boiled eggs, coarsely chopped
10 stalks celery, diced
10 - green onions, chopped
1 large yellow onion, diced
3 cups mayonnaise (to 4 cups)
1/2 cup pickled jalapenos, chopped
2 tablespoons juice from jalapenos
1/4 cup fresh parsley, chopped
2 teaspoons comino (cumin)
1 tablespoon black pepper
1 tablespoon salt

How To Make cynthia's jalapeno potato salad

Step 1

In large bowl, combine potatoes, eggs, celery, and both onions.

Step 2

Combine remaining ingredients and add to potato mixture.
Step 3

Mix well and chill several hours or overnight.
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