Jalapeno Mustard Potato Salad

Jalapeno Mustard Potato Salad

Ingredients
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!