Jalapeno Potato Salad

Jalapeno Potato Salad 6 medium red potatoes, peeled and cubed 2 celery ribs, chopped 2 hard cooked eggs, chopped 1/4 cup chopped onion 2 small jalapeno peppers, seeded and chopped 1/4 cup mayonnaise 3 tablespoons spicy brown mustard 3 teaspoons hot pepper sauce 1/4 teaspoon ground cumin 1/4 teaspoon pepper Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature. In a large serving bowl, combine the potatoes, celery, eggs, onion, and jalapenos. In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin, and pepper. Pour over the potato mixture and toss gently to coat. Cover and refrigerate overnight.