Great for a picnic … 12 or more people

4 lbs. new red potatoes

¼ c. yellow mustard (or other as is available)

1/3 c. cider vinegar

1/3 c. canola oil

1 T. ground cumin

1 t. sugar

1½ t. chili powder

1 jalapeno, minced, most of the seeds removed

5 cloves of garlic, pressed

2 t. hot seasoning (sambal oelek or other), to taste

½ t. salt

¼ t. freshly ground pepper

1 can corn

1 large red bell pepper, chopped coarsely

5 eggs, hard boiled, peeled and chopped or sliced

1 bunch scallions, trimmed and thinly sliced

1 c. diced jicama (optional)

1 c. minced cilantro leaves

1. Place the potatoes in a large pot with water. Boil until they're fork tender, about 15-20 minutes. Boil eggs, so they too can cool before adding to salad.
2. Meanwhile, in a large mixing bowl, whisk together the mustard, vinegar, oil, cumin, sugar, chili powder, jalapeno, garlic, hot seasoning, salt, and pepper.
3. When the potatoes are tender, drain well. Rinse with cold water to stop the cooking process. As soon as they're cool enough to handle, cut them into bite-sized chunks, and drop them into the dressing as they're cut. Add the rest of the ingredients, except the cilantro. Gently fold all together, taking care to coat everything well with dressing.
4. If not serving immediately, cover and set aside to cool to room temperature, or cover and chill. Just before serving, fold about half of the cilantro into the salad. Sprinkle the rest on top. This potato salad is delicious at any temperature.