Name: Jalapeno Potato Salad
Prep time: 30 min
Total time: 30 min
Yield: 5 servings
Cuisine: North America, Mexican
Ingredients: 6 medium red potatoes, peeled and cubed; 2 celery ribs, chopped; 2 hard-boiled large eggs, chopped; 1/4 cup chopped onion; 2 small jalapeno peppers, seeded and chopped; 1/4 cup mayonnaise; 3 tablespoons spicy brown mustard; 3 teaspoons hot pepper sauce; 1/4 teaspoon ground cumin; 1/4 teaspoon pepper

Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Jalapeno Potato Salad

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Yield:5 servings

Prep:30 min

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Ingredients

6 medium red potatoes, peeled and cubed
2 celery ribs, chopped
2 hard-boiled large eggs, chopped
1/4 cup chopped onion
2 small jalapeno peppers, seeded and chopped
1/4 cup mayonnaise
3 tablespoons spicy brown mustard
3 teaspoons hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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Directions

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 the 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.