Potato Salad
Total:
45 min
(includes cooling time)
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
(includes cooling time)
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

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.

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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