Potato Salad with Olives and Jalapenos

Elevate your classic potato salad with a zesty twist in this Potato Salad with Olives and Jalapenos! Featuring creamy Yukon Gold potatoes, briny green olives, and a spicy kick from pickled jalapenos, this recipe strikes the perfect balance between bold and refreshing flavors. Tossed in a tangy dressing of mayonnaise, Dijon mustard, and apple cider vinegar, with paprika and garlic powder adding smoky depth, this dish is a flavor-packed side you’ll want to serve at every gathering. The addition of red onion and fresh parsley provides a delightful crunch and brightness, while a quick chill in the fridge ensures the flavors meld beautifully. Perfect for summer barbecues, picnics, or potlucks, this easy-to-make potato salad is the ultimate crowd-pleaser. Serve it cold or at room temperature for a simple yet unforgettable side dish.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 medium Yukon Gold potatoes
• 0.5 cup Pitted green olives, sliced
• 0.25 cup Jarred pickled jalapenos, chopped
• 0.25 cup Red onion, finely diced
• 2 tablespoons Fresh parsley, chopped
• 0.5 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Fill a large pot with water, add a pinch of salt, and bring it to a boil.

Step 2

Wash and peel the Yukon Gold potatoes, then cut them into bite-sized cubes (about 1 inch).

Step 3

Carefully add the cubed potatoes to the boiling water and cook for 12–15 minutes, or until they are fork-tender but not mushy.

Step 4

Drain the potatoes and allow them to cool for 10 minutes.

Step 5

While the potatoes are cooling, prepare the dressing by mixing together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and black pepper in a large bowl.

Step 6

Add the cooled potatoes to the bowl with the dressing and gently toss to coat them evenly.

Step 7

Fold in the sliced olives, chopped jalapenos, diced red onion, and fresh parsley. Mix gently to distribute evenly without breaking the potatoes.

Step 8

Taste and adjust seasoning, adding more salt or pepper if needed.

Step 9

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 10

Serve cold or at room temperature as a side dish. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(1592.8g)

Amount per serving	% Daily Value*
Calories	2028.9

Total Fat 110.2g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat g
Cholesterol 117.6mg	0%
Sodium 4234.4mg	0%
Total Carbohydrate 251.7g	0%
Dietary Fiber 23.0g	0%
Total Sugars 11.6g
Protein 27.2g	0%

Vitamin D 0IU	0%
Calcium 289.3mg	0%
Iron 11.8mg	0%
Potassium 5283.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.1%

Protein: 5.2%

Carbs: 47.8%