Jalapeño Pickled Egg Potato Salad
Apr 21, 2025Here's what you need:
- 3 lbs. Yukon gold potatoes, cubed and cooked until just fork tender (I leave the skins on, but you can peel them if you prefer)
- 3 stalks of celery, finely chopped
- 1 med/large sweet onion, finely chopped
- 4 jalapeño pickled eggs, chopped (I used the Egg Man Jalapeño Pickled Egg)
- 2 1/2 - 3 Tbsp. yellow mustard
- 3/4 cup mayo of choice
- about 2 Tbsp. of the pickled egg juice
- salt and pepper to taste
Prepare your potatoes by washing and cutting them into small pieces. Boil in salted water until just fork tender. Drain and rinse in cold water and set aside.
Finely chop your celery and onion and add to the potatoes. Chop your eggs and add to the potatoes.
In a small bowl, add your mustard, mayo, pickled egg juice and salt and pepper. Mix well until completely combined and smooth.
Pour over your potatoes, celery and onions and give it a good mix. Sprinkle with a bit of dried parsley for garnish. Keep refrigerated until ready to eat. Enjoy!
NOTE: If you like a runnier/saucier potato salad, you can half again the dressing mixture.
