You are here: Home » Recipes » Potato Salad with Olives and Jalapenos Potato Salad with Olives and Jalapenos Recipe by American Profile Yield 6 servings Jalapeno-stuffed green olives add a punch to this potato salad. High Cotton Food Styling & Photography PrintEmail "I love celebrating with my friends with a barbecue, fresh corn, iced tea and a cool potato salad on a hot, summer day." Ingredients 3 medium baking potatoes, peeled if desired (about 1 pound total)2 quarts water3/4 teaspoon salt, divided3/4 cup light mayonnaise1 1/2 teaspoons Dijon mustard1/8 to 1/4 teaspoon cayenne pepper6 jalapeno chile-stuffed olives, thinly sliced1/2 cup finely chopped celery1/4 cup finely chopped onion2 hard-cooked eggs, chopped1/4 teaspoon black pepper Instructions 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. Recipe by Phyllis Wong, Laughlin, Nev.