- 8-10 regular red potatoes
- 2 tsp. cumin (10 ml)
- 1 tsp. red pepper flakes (5 ml)
- 4 eggs boiled, for garnish
- 1 tsp. taco seasonings (5 ml)
- cup Chopped fine jalapeno (25 g)
- ¼ cup green chilies (45 g)
- ½ cup diced onions (75 g)
- 2 tbsp. dry mustard (30 ml)
- 1 cup mayo, Hellman’s (220 g)
- ½ cup sour cream (120 ml)
- 4 large black olives, sliced circular
- Peel potatoes and slice into bite-sized pieces. In a pot filled with enough water, boil potatoes until tender when pierced with fork. Boil the eggs at the same time in another pot.
- While boiling the potatoes and eggs, slice and chop the spices, and then set aside.
- When potatoes and eggs are done, drain them well and set aside to cool.
- In small mixing bowl, combine the mustard, sour cream, mayo together with the dry ingredients.
- Slice the eggs when cool enough to handle and transfer potatoes into a large mixing bowl. Pour the dressing and spices mixture over potatoes.
- Garnish with a sprinkle of red pepper flakes
- Arrange egg slices in a circular form over the salad. In between the egg, place one slice of olive. Put the rest of the olives in a nice pile at the center.
- Serve and enjoy its spice!