"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jalapeno Potato Salad Recipe

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This recipe for Jalapeno Potato Salad, by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Moser (Carley Mrozinski)
Added: Monday, October 13, 2008


10 cups cubed, boiled and peeled potatoes ( about 5 pounds)
4 boiled eggs, chopped
8-10 ribs celery, diced fine
10 green onion chopped
1 large yellow onion diced fine
3-4 cups good quality mayonnaise
1/2 cup chopped pickled jalapenos
2 tbsp juice from jalapenos
1/4 cup chopped parsley ( I use dried about 3-4 tbsp)
2 tsp cumin
1 tbsp black pepper
2 tsp salt

In a large bowl, combine potatoes, celery, and both onions. Combine remaining ingredients and add to potato mixture. Mix well and chill several hours or overnight. Serves 24.




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