A Yummy refreshing summer salad

This salad for me is an unusual combination of favors, it's a spicy flavorful summer salad where as most potato salads are rather bland. Would be great with any summer Mexican on the grill type of food or Mexican  party thyeme. A modern twist of  a traditional summer potato salad with Mexican flavors make this dish not only tasty but a change from the usual. If you like your food a little spicy you'll love this summer Mexican salad!
    
 When I am cooking potatoes for potato salad, I put my eggs in with the potatoes. This way they all cook together, and I don't have to use another pot.

COOK potatoes and eggs in a pot of boiling water, for 12 min, remove eggs from pot; rinse in cold water , peel, and chop


DRAIN  potatoes transfer to large bowl; toss with jalapeno juice


Use ether mexican crema or sour cream
WHISK together crema, mayonnaise and lime juice

ADD avocado, celery, radishes, scallions,jalapenos, cilantro and chopped eggs to potatoes


STIR in crema or sour cream mixture and seasoning to taste
Serve cold with other summer foods or have summer a Mexican on the grill party!
ENJOY!



 makes-7-8 cups
total time 30 mins

2 lb. red-skinned potatoes cubed
2 eggs
1/2 cup jarred pickled jalapeno juice
3/4 cups sour cream
2 tbsp. mayonnaise
2 tbsp.  fresh lime juice 
1 peeled ,pitted and diced avocado
1 cup sliced celery
 1/2 cup sliced radishes
4 scallions sliced
3 tbs. diced pickled jarred jalapenos 
2 tbsp. fresh minced cilantro
season to taste


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