INSTRUCTIONS
PICKLE THE VEGETABLES:
In a glass bowl, combine the vinegar, sugar, 1½ teaspoons salt and mustard seeds. Microwave for 2 minutes. Whisk until the sugar and salt are dissolved. Add the onion and jalapeños and set aside to cool- 15 to 20 minutes. Strain the onion and jalapeños through a fine mesh sieve set over a bowl. Reserve the pickled vegetables and 2 tablespoons of the vinegar mixture separately. You can toss the rest of the vinegar mixture unless you have another use for it.
MAKE THE POTATO SALAD:
Meanwhile, in a large pot-combine the potatoes, water and salt; bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are just tender, 10 to 15 minutes. Drain the potatoes thoroughly, then transfer to a large bowl. Drizzle 2 tablespoons of the reserved vinegar mixture over the hot potatoes and toss gently. Refrigerate until cool, about 30 minutes (stirring halfway through).
In a small bowl, whisk together the mayonnaise, mustard, black pepper, and cayenne pepper until combined. Add the mayo mixture, pickled veggies, eggs and celery to the potatoes and stir gently to combine. Season with salt and pepper, to taste. Cover and refrigerate at least 30 minutes before serving. Can be made up to 2 days ahead of serving.
NUTRITION
Serving: 1serving
Calories: 245kcal
Carbohydrates: 34g
Protein: 6g
Fat: 10g
Saturated Fat: 2g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 3g
Trans Fat: 0.03g
Cholesterol: 51mg
Sodium: 1544mg
Potassium: 788mg
Fiber: 5g
Sugar: 4g
Vitamin A: 138IU
Vitamin C: 35mg
Calcium: 49mg
Iron: 2mg
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