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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic! Ingredients:
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 mayonnaise |
3 tablespoons spicy brown mustard |
3 teaspoons hot pepper sauce |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
Directions:
1. 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.
2. In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos.
3. 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. Yield: 5 servings.
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