Yield: 4 Servings
|8 smalls||Red potatoes|
|¼ cup||Unsalted butter|
|2 tablespoons||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 sliced|
|4||Red radishes; thinly sliced|
|1 teaspoon||Prepared mustard|
|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 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .