Spicy Potato Salad

by Michelle

Servings: 12 servings

INGREDIENTS

2 lbs new potatoes (skin left on)
1/4 C. extra virgin olive oil
1 1/2 T white wine vinegar
1/2 t. salt
1/4 t. pepper
1 C. diced celery
1/2 C. diced red onion
3/4 C. diced dill pickles
1/4 C. diced black olives
1 C. mayonaise
1/4 t. cayenne pepper
3 hard cooked eggs (optional)

INSTRUCTIONS

Boil potatoes until tender but still a firm center (15 minutes). Whisk olive oil, vinegar, salt and pepper together in large bowl. Drain potatoes and when cool enough to handle, cut in 1-inch cubes. Toss with vinaigrette, until coated. Let cool.

When cool, add diced vegetables, pickles and olives. Mix. Mix mayonaise with cayenne pepper in small bowl and add to potato mixture. All chopped eggs and toss gently. Chill for 1 to 2 hours before serving.

CHEF COMMENTS

My family likes whole black olives intead of chopped. I use a medium size can. I omit the eggs as well.

Tagged: potatosalad, salads add tags