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Potato Salad with Rustlin’ Rob’s Candied Jalapenos

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

INGREDIENTS:
  • 3 lbs Red Potatoes (Peeled or leave the skin on)
  • 5 celery stalks, diced ( we substitute diced Poblano pepper)
  • 5 green onions, minced
  • 1 yellow onion, diced
  • 4 boiled eggs, chopped (optional)
  • 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
DIRECTIONS:
  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(or poblano pepper), green, and yellow onions.
  3. In a small bowl: Combine eggs ( optional), 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 sprinkle with paprika for color.

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