8-10medium Yukon Gold potatoespeeled, cut into ¾ “ pieces
2medium stalks celerywashed and diced
3large hard-boiled eggscut into fourths
Salt for boiling the potatoes
1 1/2teaspoonscoarse saltuse more if needed
2tablespoonsjalapeno quick pickle juice
For quick pickle:
2jalapenosseeded and finely chopped
To prepare pickle:
In a glass bowl or airtight container combine vinegar with chopped jalapenos, salt, and mustard seed. Cover and place in the refrigerator for 2-3 hours.
Bring 8 cups of water to boil in a large pot. When water begins to boil, add 1 teaspoon of salt and stir through to dissolve.
Add peeled and cut potatoes to the pot. Boil over medium heat for 15-18 minutes. Potatoes are considered done when easily pierced by a fork. They should be tender and firm, but not mushy.
Drain potatoes and add them to an ice bath containing cold water and about 1 cup of ice. Let potatoes sit for 10-15 minutes. This helps to stop the cooking process and cools off the potatoes.
For the dressing:
Combine mayonnaise, Dijon mustard, salt, white sugar, black pepper, cayenne pepper (optional), vinegar, pickling juice, chili powder, and garlic powder to bowl.
Mix together well and taste for salt content. Add more if necessary.
Add drained potatoes to the salad dressing, along with chopped green onion, pickled jalapenos celery and sliced eggs. Gently fold to combine. Scoop into a serving dish and top with chopped cilantro. Cover with plastic wrap and place potato salad into the refrigerator for 2-3 hours before serving.