Potato Salad with Jalapeno Mayo:

Ingredients:

• 2 pounds potatoes (preferably red or Yukon gold), diced into bite-sized pieces

• 1/2 cup red onion, finely chopped

• 3 boiled eggs, chopped

• 1/2 cup gherkins (pickles), diced

• 1 cup jalapeno mayo (you can make your own by combining mayonnaise with finely chopped jalapenos or use store-bought jalapeno mayo)

Instructions:

1. Boil Potatoes: Place diced potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook until potatoes are fork-tender but not mushy. Drain and let them cool.

2. Prepare Ingredients: While the potatoes are cooling, chop the red onion, boiled eggs, and gherkins.

3. Make Jalapeno Mayo: If you don't have store-bought jalapeno mayo, you can make your own by mixing mayonnaise with finely chopped jalapenos. Adjust the amount of jalapenos based on your desired level of spiciness.

4. Combine Ingredients: In a large bowl, combine the cooled diced potatoes, chopped red onion, boiled eggs, and diced gherkins.

5. Add Jalapeno Mayo: Pour the jalapeno mayo over the potato mixture. Gently toss the ingredients until everything is well coated with the jalapeno mayo.

6. Season to Taste: Taste the potato salad and adjust the seasoning if needed. You can add salt and pepper according to your preference.

7. Chill and Serve: Cover the bowl with plastic wrap and refrigerate the potato salad for at least an hour before serving. This allows the flavors to meld. Serve chilled and enjoy!