Potato Salad with Olives and Jalapenos Recipe

3 medium baking potatoes, peeled if desired (about 1 pound total)
2 quarts water
¾ teaspoon salt, divided
¾ cup light mayonnaise
1½ teaspoons Dijon mustard
1/8 to ¼ teaspoon cayenne pepper
6 jalapeno chile-stuffed olives, thinly sliced
½ cup finely chopped celery
¼ cup finely chopped onion
2 hard-cooked eggs, chopped
1/4 teaspoon black pepper

1. Combine potatoes, and ½ teaspoon salt in a stockpot. Bring to a boil, reduce heat, and simmer, covered, until potatoes are tender when pierced with a fork, 30 to 35 minutes.
2. Drain well, and cool completely, about 1 hour. Cut cooled potatoes into cubes.
3. Combine mayonnaise, mustard, remaining ¼ teaspoon salt, and cayenne in a large bowl; mix well. Stir in olives, celery and onion. Add potatoes and eggs; stir gently to blend. Serve immediately, or cover with plastic wrap and refrigerate until needed. Serves 6.

Tips From Our Test Kitchen: To speed the cooling process, cut the hot potatoes in half and refrigerate 15 minutes. Cut into cubes.

Nutritional facts per serving: 190 calories, 12g fat, 4g protein, 17g carbohydrates, 1g fiber, 560mg sodium.