Potato Salad With Olives and Jalapenos

ellie_'s Note:

Recipe source: local newspaper

• Total Time: 1 hrs 45 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 potatoes , peeled
• 2 quarts water
• ¾ teaspoon salt , divided
• ¾ cup light mayonnaise
• 1 ½ teaspoons Dijon mustard
• ½ teaspoon cayenne pepper
• 6 jalapeno chile-stuffed olives , sliced
• ½ cup celery , chopped
• ¼ cup onion , chopped
• 2 eggs , hard boiled, chopped
• ¼ 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.

Reviews

[Andi of Longmeadow Farm]

Right on target, and didn't miss a beat on this recipe. Loved this for the bit of spice, and so yummy to the last bite! I decided to cut the olives into slices, (as another reviewer suggested) but stayed true to the recipe....and using red-skin potatoes, this dish looked absolutely patriotic in presentation. Another winner, elle! Thanks! Made for Veggie Recipe Swap!

[breezermom]

This potato salad is nice and spicy! It's different from most potato salads. I really enjoyed the jalapeno stuffed olives, but think I'll slice them and then half the slices next time so I get a few more pieces in each bite. I turns out a little pink because of the cayenne pepper, but if you don't mind the appearance, I think you will love this potato salad.