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Jalapeno Potato Salad

Jalapeno Potato Salad

Prep Time 10 minutes
Course Salad
Cuisine American
Servings 4 people


  • 4 lbs. red potatoes
  • 4 large eggs hard boiled
  • 2 ½ cups mayonnaise
  • 3 green onions finely chopped
  • 2 stalks celery finely chopped
  • 1 small yellow onion chopped
  • 1 small bell pepper chopped
  • ¼ cup chopped Cornet Bay Sweet & Sassy Jalapeno Peppers
  • 1 Tablespoon Cornet Bay Jalapeno Mustard*
    *Substitute with your choice of Cornet Bay mustard
  • ½ teaspoon black pepper
  • 1 teaspoon salt


  • 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.