Southwest Potato Salad Recipe

3 medium baking potatoes, peeled if desired (about 1 pound total)
¾ teaspoon salt
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. Combine the potatoes, 2 quarts water, and ½ teaspoon of the salt in a stockpot. Bring to a boil, reduce the 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 the cooled potatoes into cubes.
3. Combine the mayonnaise, mustard, the remaining ¼ teaspoon salt, and cayenne in a large bowl; mix well. Stir in the olives, celery, and onion. Add the potatoes and eggs; stir gently to blend. Serve immediately, or cover with plastic wrap and refrigerate until needed. Serves 6 to 8.

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