Jalapeno Potato Salad
Recipe By : Taste of Home magazine
Serving Size : 5
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium red potatoes -- peeled and cubed
2 celery ribs -- chopped
2 hard cooked eggs -- chopped
1/4 cup chopped onion
2 small jalapeno peppers -- seeded and chopped
1/4 cup fat free mayonnaise
3 tablespoons spicy brown mustard
3 teaspoons hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature.
In a large serving bowl, combine potatoes, celery, eggs, onion, and jalapenos.
In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Description:
"Puts a zippy spin on potato salad - perfect for a picnic"
