Fireworks Potato Salad

• 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
• 34 cup pimento stuffed olive, chopped
• 13 cup olive oil
• 12 cup red wine vinegar
• 14 teaspoon garlic powder
• salt & fresh ground pepper

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

gold potatoes, cucumber, stalks celery, red onion, pepper, pimento stuffed olive, olive oil, red wine vinegar, garlic, salt

Taken from www.food.com/recipe/fireworks-potato-salad-322696 (may not work)