Potato Salad With Olives and Jalapenos |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Recipe source: local newspaper Ingredients:
3 potatoes, peeled |
2 quarts water |
3/4 teaspoon salt, divided |
3/4 cup light mayonnaise |
1 1/2 teaspoons dijon mustard |
1/2 teaspoon cayenne pepper |
6 jalapeno chile-stuffed olives, sliced |
1/2 cup celery, chopped |
1/4 cup onion, chopped |
2 eggs, hard boiled, chopped |
1/4 teaspoon pepper |
Directions:
1. In a large pot combine potatoes, water and 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer covered for 30 minutes or until potatoes are tender. Drain and cool completely (about 1 hour). Cut potatoes into cubes.
2. In a large bowl combine remaining 1/4 teaspoon salt the next 3 ingredients (mayo - cayenne pepper).
3. Stir in olives, celery and onions.
4. Stir in potatoes, eggs and pepper.
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