- 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.