Cynthia's Jalapeno Potato Salad
Rating:
☆☆☆☆☆ 0 votes0
Serves:
24
Prep:
25 Min
Method:
No-Cook or Other
Ingredients
-
10 cpotatoes, boiled, peeled, cubed (about 5 lbs)
-
8hard boiled eggs, coarsely chopped
-
10 stalk(s)celery, diced
-
10green onions, chopped
-
1 largeyellow onion, diced
-
3 cmayonnaise (to 4 cups)
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1/2 cpickled jalapenos, chopped
-
2 Tbspjuice from jalapenos
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1/4 cfresh parsley, chopped
-
2 tspcomino (cumin)
-
1 Tbspblack pepper
-
1 Tbspsalt
How to Make Cynthia's Jalapeno Potato Salad
- 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.
