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Maggi bouillon brings a savory twist to this colorful potato salad just in time for your next picnic or barbecue.

Maggi Potato Salad

3 pounds (9 medium) boiling potatoes, peeled and cut into 1-inch chunks
2 MAGGI® Chicken Bouillon Cubes
1 small onion, finely chopped
1 small green pepper, seeded and finely chopped
2/3 cup extra olive oil
1/3 cup red wine vinegar
3 cloves garlic, finely chopped
1 teaspoon lemon juice
1 (8 1/2-ounce) can sweet green peas, drained
1 (4-ounce) jar sliced pimentos
2 tablespoons spanish olives, sliced
1 tablespoon diced jalapenos (optional)

1. PLACE potatoes and bouillon in large saucepan. Cover with water; bring to boil. Cook over medium-high heat for 20 to 25 minutes or until tender; drain. Place in large bowl.
2. COMBINE onion, bell pepper, olive oil, vinegar, garlic and lemon juice in small bowl; pour over potatoes. Gently stir in peas, pimentos, olives and jalapenos. Season with salt and pepper; stir gently. Refrigerate until ready to serve.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.