Potato Salad with Pickled Jalapenos
At your next barbecue or potluck, serve traditional potato salad as a side dish with a spicy twist by adding pickled jalapenos.
Put the potatoes in a big pot, add salted water, and bring to a boil.
Simmer for about 10 minutes until tender, reducing heat to medium-low.
Let the drain cool for 15 to 20 minutes.
In a large bowl, combine the potatoes, eggs, celery, and green onions after they have cooled.
In a separate bowl, combine the mayonnaise, cumin, pepper, and salt.
Add this mixture to the potatoes.
Mix well, then chill for three to eight hours.