Sweet Hot Jalapeno Potato Salad

Creamy, zesty, and with just the right kick, this potato salad gets a flavor upgrade from Tony Packo’s Sweet Hot Jalapeños for a sweet-heat twist everyone will remember.

2 lbs potatoes, peeled and cubed
½ cup Tony Packo’s Sweet Hot Jalapeños, chopped
½ cup mayonnaise
1 tbsp jalapeño brine (from the jar)
1 tsp yellow mustard
¼ cup red onion, finely chopped
2 hard-boiled eggs, chopped (optional)
Salt & pepper to taste

Boil potatoes in salted water until fork-tender. Drain and let cool.

In a large bowl, combine potatoes, jalapeños, onion, and eggs (if using).

In a small bowl, mix mayo, jalapeño brine, mustard, salt, and pepper.

Pour dressing over potatoes and gently stir to combine.

Chill for at least 1 hour before serving.

Pro Tip: Replace the mayonnaise and mustard with Tony Packo’s Mustard Relish!