Texas Jalapeno Potato Salad

“Tangy potato salad, great for barbeques and hot summer days. Sometimes I add one or more of the following for variety: crumbled bacon or bleu cheese, Slim Jim beef sticks, 1/4" slices.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 5 medium potatoes or 5 large potatoes, boiled, peeled, and cut into chunks
  • 4 eggs, hard-boiled, and chopped
  • 1 cup mayonnaise
  • 23 cup pickled jalapeno pepper
  • 1 tablespoon jalapeno juice, from pickled jalapeno pepper
  • 12 cup chopped celery
  • 12 cup chopped onion
  • 2 -3 green onions, chopped
  • salt and pepper
  • 1 tablespoon chopped cilantro (to garnish)

Directions

  1. Mix potatoes, eggs, onions, celery and jalapenos in large bowl.
  2. Add jalapeno juice and mayonnaise to desired consistency.
  3. Add salt and pepper to taste.
  4. Sprinkle chopped cilantro on top.
  5. Serve cold.

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