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
- 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.
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)