Recipe - Red Hot Warm Potato Salad

8 small Red potatoes
3 Eggs
One fourth cup Unsalted butter
2 tablespoon Fresh minced parsley or
1 tablespoon Dried parsley flakes
1 tablespoon Finely minced pickled or
fresh Jalapeno chiles
1 tablespoon Pickled Jalapeno juice
2 Green onions; thinly cut or sliced up
4 Red radishes; thinly cut or sliced up
1 teaspoon Prepared mustard
One fourth cup Mayonnaise
Salt and freshly ground
black pepper to taste

Scrub potatoes and cut in halves or quarters, depending on size. Cook in
boiling water about 20 minutes or until tender. Meanwhile, hard cook eggs
15 minutes, then drain. When potatoes are done, drain well; then
immediately add butter to saucepan with potatoes. Cover and set aside until
butter is melted; then stir until butter is thoroughly combined with
potatoes. Add parsley, jalapenos, jalapeno juice, green onions and
radishes; shell and chop hard cooked eggs and fold in. Stir in mustard,
mayonnaise, salt and pepper. Taste and adjust seasonings. Makes 4 servings.
For a real 'hot' afternoon, serve with Hotter than Hell Buffet Barbecued
Chicken! (see index).

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.