2 lbs. yukon gold or red potatoes, quartered
1 cup of mayo
1 tbsp. Beano’s Jalapeno Mustard
3 tbsp. vinegar
2 celery stalks, diced
6 green onions, chopped
salt and pepper to taste
Directions
- Bring a pot of water to a boil
- Add the quartered potatoes and cook until tender
- Drain the potatoes and set aside to cool
- In a small mixing bowl, add mayo, Beano’s Jalapeno Mustard, vinegar, celery, green onion, and salt and pepper
- Mix until the potatoes are evenly coated with the mixture
- Top with additional sliced green onions and smoked paprika if desired
- Chill the potato salad in the fridge for at least an hour before serving or overnight
Serves 6-8. Enjoy!
