Fireworks Potato Salad

Name: Fireworks Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 , 6-8 serving(s)
Ingredients: 5 large yukon gold potatoes; 1 large cucumber, chopped & seeded; 5 stalks celery, chopped & strings removed; 1 large red onion, chopped; 1 jalapeno pepper, minced; 3/4 cup pimento stuffed olive, chopped; 1/3 cup olive oil; 1/2 cup red wine vinegar; 1/4 teaspoon garlic powder; salt & fresh ground pepper

Submitted by Chef #782749 Photogardener

"One of our favorites on the Labor Day menu. No mayo in this one but sone 'pena for a bite add more if desired for more fire"

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Ready In:: 30mins
Ingredients:: 10
Serves:: 6-8

ingredients

5 large yukon gold potatoes
1 large cucumber, chopped & seeded
5 stalks celery, chopped & strings removed
1 large red onion, chopped
1 jalapeno pepper, minced
³⁄₄ cup pimento stuffed olive, chopped
¹⁄₃ cup olive oil
¹⁄₂ cup red wine vinegar
¹⁄₄ teaspoon garlic powder
salt & fresh ground pepper

directions

DIRECTIONS.
Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
Combine the potatoes, cucumber, celery, onion,jalapeno and olives in a large bowl.
Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.