Potato Salad With Olives and Jalapenos
photo by Andi Longmeadow Farm
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- 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
- 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.
- In a large bowl combine remaining 1/4 teaspoon salt the next 3 ingredients (mayo - cayenne pepper).
- Stir in olives, celery and onions.
- Stir in potatoes, eggs and pepper.
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Reviews
-
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!
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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.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>