Big Daddy Potato Salad
- 2 pounds red potatoes, scrubbed and cubed into 1-inch dice
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 shallots, minced
- 3 pickled jalapenos, drained and chopped
- 3 tablespoons chopped parsley leaves
- Freshly cracked black pepper
Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool.
In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.
Recipe courtesy of Aaron McCargo Jr.