Cynthia's Jalapeno Potato Salad

Cynthia's Jalapeno Potato Salad Recipe

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Vicki Butts (lazyme)


From the Best of the Best from Texas II.


☆☆☆☆☆ 0 votes

25 Min
No-Cook or Other


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  • 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

How to Make Cynthia's Jalapeno Potato Salad


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

Printable Recipe Card

About Cynthia's Jalapeno Potato Salad

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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