Potato Salad

  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 25 min
  • Yield: 4 to 6 servings
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2 1/2 pounds small red potatoes

Kosher salt 

1/4 teaspoon red pepper flakes 

1/4 teaspoon celery seeds

Seasoning salt and black pepper

4 hard-boiled eggs, chopped into large pieces

1 cup mayonnaise 

1/2 cup diced onion

1/2 cup diced green bell pepper

1/4 cup diced celery

2 tablespoons yellow mustard

2 tablespoons sweet relish

1 tablespoon minced pickled jalapenos


  1. Place the potatoes and 1 tablespoon kosher salt in a large stockpot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, 10 minutes. Drain and let cool slightly.
  2. Cut the potatoes into quarters and put them in an extra-large bowl. Sprinkle with the red pepper flakes, celery seeds, 1/2 teaspoon seasoning salt and 1/4 teaspoon black pepper; toss gently until evenly coated. Mix in the hard-boiled eggs.
  3. In a separate bowl, mix together the mayonnaise, onions, peppers, celery, mustard, relish and jalapenos. Mix the dressing into the potato and egg mixture. Serve chilled or at room temperature.

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