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.
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Recipe Information
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
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil.
Wash and peel the Yukon Gold potatoes, then cut them into bite-sized cubes (about 1 inch).
Carefully add the cubed potatoes to the boiling water and cook for 12–15 minutes, or until they are fork-tender but not mushy.
Drain the potatoes and allow them to cool for 10 minutes.
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.
Add the cooled potatoes to the bowl with the dressing and gently toss to coat them evenly.
Fold in the sliced olives, chopped jalapenos, diced red onion, and fresh parsley. Mix gently to distribute evenly without breaking the potatoes.
Taste and adjust seasoning, adding more salt or pepper if needed.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve cold or at room temperature as a side dish. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 251.7 g | 92% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 11.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 5283 mg | 112% | |
*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.
