Jalapeno Potato Salad 2 lbs. medium red potatoes 2 jalapeno peppers, diced 3 celery stalks, sliced 2 garlic cloves, minced 1 Tbsp. sugar 1 Tbsp. parsley 3 Tbsps. lemon juice 1 Tbsp. olive oil Cook potatoes in boiling water for 30 minutes or until tender, drain and cool. Cube potatoes. Stir together jalapeno peppers and remaining ingredients in a bowl. Season with salt and pepper to taste and stir until well blended. Pour over potatoes and gently toss to coat. Cover and chill.