¼cupchopped Cornet Bay Sweet & Sassy Jalapeno Peppers
1TablespoonCornet Bay Jalapeno Mustard* *Substitute with your choice of Cornet Bay mustard
In a large pot, add potatoes and water to cover. Bring to boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add remaining ingredients. Mix until just combined. Cover and chill in the refrigerator for at least 3 hours before serving.