Heat Level: Medium
Category: Side Dish, Salad, Holiday/Seasonal - Easter - Red, White, & Blue - Game Day

  • 3 lbs Russet Potatoes (leave the skin on, or you can peel them)
  • 5 celery stalks, diced
  • 5 green onions, minced
  • 1 yellow onion, diced
  • 4 boiled eggs, chopped
  • 2 cups mayonnaise
  • ¼ cup chopped, Rustlin’ Rob’s Candied Jalapenos (up to ½ cup is good)
  • 1 TBSP Rustlin’ Rob’s Candied Jalapenos juice
  • 3 TBSPS minced fresh parsley or 1 TBSP dried
  • 1 TSP ground cumin
  • Salt and pepper
  1. Place potatoes in large pan, cover with water. Bring to a boil and cook until tender 20-25 minute. Drain and let cool, cut into 1 inch cubes. ALTERNATE: Cut potatoes into 1 inch cubes, place in a steamer and steam for 20-25 minutes.
  2. Place potatoes in a large bowl. Add celery, green, and yellow onions.
  3. In a small bowl: Combine eggs, mayonnaise, Rustlin’ Rob’s Candied Jalapenos, parsley, cumin, salt and pepper to taste. Add to the potato mixture and mix well.
  4. Cover and chill for several hours or overnight.
  5. Before serving, garnish with parsley or paprika for color.

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Rustlin Robs Gourmet Food

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