Potato Salad with Olives and Jalapenos

High Cotton Food Styling & Photography
  • Yield: 6 servings

"I love celebrating with my friends with a barbecue, fresh corn, iced tea and a cool potato salad on a hot, summer day."


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


  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.
  2. Drain well, and cool completely, about 1 hour. Cut cooled potatoes into cubes.
  3. 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.

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