Serves:
6 people
Cooking Time:
35 minutes, plus 1 hour chilling time

Ingredients
- 5 large potatoes
- 4 eggs
- 1/2 cup LA MORENA Whole Jalapenos
- 1/4 red onion
- 2 tablespoons jalapeno juice from the can
- 1/2 cup yellow mustard
- 1 cup mayonnaise
- Salt and pepper, to taste
Instructions
Recipe courtesy of The TipToe Fairy!
- Peel and cube the potatoes.
- Boil for 10 minutes or until soft. Then, drain.
- Boil 4 eggs to the hard-boiled stage. When done, remove from heat and add ice to cool them down.
- Transfer the potatoes to a bowl and set aside.
- Quarter and dice 4-5 LA MORENA Whole Jalapenos.
- Thinly slice about 1/4 of red onion. Roughly chop the thin slices.
- Mash the potatoes slightly.
- When the eggs are cool to the touch, peel and slice them, removing the yolks.
- Mash the egg yolks in a small bowl.
- Add the egg yolks, jalapenos, jalapeno juice, mustard, mayonnaise, onions, salt, and pepper to potatoes.
- Combine until completely mixed.
- Add a dash of paprika to the top of the potato salad.
- Cover and chill for at least an hour, preferably overnight, before serving.