Jalapeño Potato Salad

Jalapeño Potato Salad

5 cups cubed and boiled potatoes (about 2 1/2 pounds)

4 boiled eggs, coarsely chopped

5 ribs celery, diced

5 green onions, chopped

1/2 large red onion, diced

1 cup mayonnaise

1/2 cup chopped pickled jalapeño peppers

2 tablespoons juice from jalapeños

1 teaspoon cumin

1 1/2 teaspoons black pepper

1 1/4 teaspoons salt

1/4 cup chopped parsley

In a large bowl, combine potatoes, eggs, celery, and both onions. In a separate bowl combine mayonnaise, jalapeños, jalapeño juice, cumin, pepper, and salt. Stir mayonnaise mixture into potato mixture; mix well. Stir in parsley. Can be served immediately or chilled before serving. Serves 12.