Cynthia's Jalapeno Potato Salad
Rating:
☆☆☆☆☆ 0 votes
Serves:
24
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
How to Make Cynthia's Jalapeno Potato Salad
- 1In large bowl, combine potatoes, eggs, celery, and both onions.
- 2Combine remaining ingredients and add to potato mixture.
- 3Mix well and chill several hours or overnight.
