Jalapeno Olive Idaho® 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
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