Creamy Potato Salad
4 -5 lbs. of potatoes
3 stalks of celery – sliced with leaves
½ cup marinated sweet peppers - sliced (reserve 2-3 tablespoons of the marinade)
½ grilled jalapeño – sliced with seeds
Juice of 1 lime
3 heaping tablespoons of mayonaise
½ tsp. salt
¼ tsp. black pepper
Wash and peal potatoes.
Boil the potatoes until fork tender.
Slice potatoes into bite size pieces and place in a large bowl. Add the chopped celery and sweet peppers. Add the lime juice, salt and pepper and toss.
In a small bowl mix together the mayonnaise and the marinade from the sweet peppers.
Pour this over the potatoes and toss.