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.
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