¼cupgreen onionsfinely chopped (plus additional for garnish)
1fresh or pickled jalapenoseeded and finely diced
In a large pot, cover the whole, unpeeled potatoes with cold water. Use enough water to cover by about 1 inch. Place the pot on the stove and heat over high heat until boiling. Cook until you can easily pierce a potato in the center with a knife. (If you overcook them, the potato salad will be mushy.)
Drain and allow the potatoes to cool. Using a small paring knife, carefully peel them. (They will be very easy to peel.) Chop into cubes.
While the potatoes are cooking, whisk together the mayo, sour cream, hot sauce, sugar and black pepper.
Stir in the remaining ingredients, including the potatoes.
Top with additional green onions and a pinch of cayenne pepper or paprika for color if desired.
Serve chilled or at room temperature. Refrigerate left overs.