Potato Salad With Olives and Jalapenos

Total Time
1hr 45mins
1 hr 15 mins
30 mins

Recipe source: local newspaper

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  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.
Most Helpful

5 5

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!

5 5

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.