Potato Salad with Pickled Jalapenos

Name: Potato Salad with Pickled Jalapenos
Total time: 240
Yield: 24
Ingredients: 3 pounds red potatoes, cubed; 6 hard-boiled eggs, coarsely chopped; 1 sweet onion, diced; 2 stalks celery, chopped; 6 green onions, chopped; 2 cups light mayonnaise; ½ cup pickled jalapeno peppers, chopped; 2 ½ tablespoons pickled jalapeno pepper juice; 2 teaspoons ground cumin; 2 teaspoons ground black pepper; 1 teaspoon salt

Recipe by Kimberly Tonjes from allrecipes.com

Lunch 4 Hr.

Ingredients

24 servings

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3 pounds red potatoes, cubed
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6 hard-boiled eggs, coarsely chopped
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1 sweet onion, diced
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2 stalks celery, chopped
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6 green onions, chopped
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2 cups light mayonnaise

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½ cup pickled jalapeno peppers, chopped
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2 ½ tablespoons pickled jalapeno pepper juice
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2 teaspoons ground cumin
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2 teaspoons ground black pepper
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1 teaspoon salt

Instructions

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.