Scrub potatoes & cut in halves or quarters, depending on size. Cook in boiling water about 20 minutes or until tender. Meanwhile, hard cook eggs 15 minutes, then drain. When potatoes are done, drain well; then immediately add butter to saucepan with potatoes. Cover & set aside until butter is melted; then stir until butter is thoroughly combined with potatoes. Add parsley, jalapenos, jalapeno juice, green onions & radishes; shell & chop hard cooked eggs & fold in. Stir in mustard, mayonnaise, salt & pepper. Taste & adjust seasonings.
Makes 4 servings.

NOTES : Authors notes:
A great way to celebrate the arrival of early spring's delicately pink baby potatoes. We first made this in the country & enjoyed it on the patio with Hotter Than Hell Buffet Barbecued Chicken .

From: "Hotter Than Hell" by Jane Butel
Posted By: Christopher E. Eaves, cea260@airmail.net, Via: Chile Head Mailing List
Post Date: Wed, 1 Apr 98