Cook your potatoes either with the skins and peel or peel and chop in large pieces and boil until tender. When done, drain and chop up a little kind of half mashed, half chopped. Add in the chopped celery, boiled eggs, green onions, onion, jalapenos and the parsley/cilantro.

Mix the mayonnaise, Dijon, juice from jalapenos, cumin, pepper and salt until blended. Stir this into your potato salad and garnish with some paprika and additional chopped cilantro.

*Note: you may have to add additional mayo/mustard/juice to get it to your desired consistency. The original recipe called for 5 cups of potatoes and I baked 5 baking size potatoes so I needed more of the dressing mixture to make a creamy potato salad.

Also, next time I make this, I'm adding more cilantro and fresh jalapeno to make it a little hotter. I half chop and half mash my potatoes. My grandmother always mashed her potato salad and my mother cubed hers. Since I don't want to slight either, I make mine midway between cubed and mashed.

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