Fireworks Potato Salad

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

• Ready In: 30 mins
• Serves: 6-8
• Yields: 6-8

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.