Potato Salad With Olives and Jalapenos

Recipe source: local newspaper

• Ready In: 1 hr 45 mins
• Serves: 6

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.