Southwest Potato Salad

Southwest Potato Salad

Ingredients

• 3 medium baking potatoes (about 1 pound total), peeled if desired
• 3⁄4 teaspoon salt
• 3⁄4 cup light mayonnaise
• 11⁄2 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 onions
• 2 hard- cooked eggs, chopped

Cooking Directions

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