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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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One of our favorites on the Labor Day menu. No mayo in this one but sone 'pena for a bite add more if desired for more fire Ingredients:
5 large yukon gold potatoes |
1 large cucumber, chopped & seeded |
5 stalks celery, chopped & strings removed |
1 large red onion, chopped |
1 jalapeno pepper, minced |
3/4 cup pimento stuffed olive, chopped |
1/3 cup olive oil |
1/2 cup red wine vinegar |
1/4 teaspoon garlic powder |
salt & fresh ground pepper |
Directions:
1. DIRECTIONS.
2. Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
3. Combine the potatoes, cucumber, celery, onion,jalapeno and olives in a large bowl.
4. Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.
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