Jalapeño Olive Idaho® Potato Salad
Recipe courtesy of the Idaho Potato Commission.
1 1/2 pounds Idaho® potatoes, scrubbed, cut into 1/2-inch cubes
12 large jalapeño stuffed Spanish olives, sliced
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced celery
1/3 cup light mayonnaise
2 tablespoons extra virgin olive oil
2 medium garlic cloves, minced
1/2 cup chopped cilantro
2 tablespoons cider vinegar
Salt and black pepper to taste
1/8 teaspoon dried pepper flakes
- In a large saucepan over high heat, bring 6 cups of water to a boil. Add potatoes, return to a boil, reduce heat, cover and simmer 4 minutes or until fork tender.
- Combine remaining ingredients in a large bowl and stir until well blended.
- Drain potatoes in a colander and run under cold water until completely cooled. Shake off excess water. Add potatoes to the olive mixture and toss gently, yet thoroughly, until well coated.
- Cover with plastic wrap and refrigerate 3 hours before serving to blend flavors.
Makes 10 servings.
Nutritional Information Per Serving (1/10 of recipe): Calories: 130; Total Fat: 8g; Cholesterol: 5mg; Total Carbs: 16g; Fiber: 1g; Protein: 2g; Sodium: 230mg.
Recipe and photograph courtesy of the Idaho Potato Commission.