Potato Salad With Olives And Jalapenos

By cmschnettler

Ingredients

• 3 medium baking potatoes, peeled if desired (about 1 pound total)
• 2 quarts water
• 3/4 teaspoon salt, divided
• 3/4 cup light mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1/8 to 1/4 teaspoon cayenne pepper
• 6 jalapeno chile-stuffed olives, thinly sliced
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 2 hard-cooked eggs, chopped
• 1/4 teaspoon black pepper

Details

Adapted from americanprofile.com

Preparation

Step 1

Combine potatoes, and 1/2 teaspoon salt in a stockpot. Bring to a boil, reduce heat, and simmer, covered, until potatoes are tender when pierced with a fork, 30 to 35 minutes.
Drain well, and cool completely, about 1 hour. Cut cooled potatoes into cubes.
Combine mayonnaise, mustard, remaining 1/4 teaspoon salt, and cayenne in a large bowl; mix well. Stir in olives, celery and onion. Add potatoes and eggs; stir gently to blend. Serve immediately, or cover with plastic wrap and refrigerate until needed.