Idaho Potato Commission
Jalapeno Olive IdahoŽ Potato Salad
1 1/2 pounds Idaho® potatoes, scrubbed, cut into 1/2 inch cubes
12 large jalapeno 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
Estimated Nutritional Analysis per Serving:
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 absorb flavors
130 calories, 8 g fat, 0 g trans fat, 5 mg cholesterol, 230 mg sodium, 16 g carbohydrates, 1 g dietary fiber, 2 g protein