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.
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