2 ½ lbs. potatoes (1.13kg)
1 cup mayonnaise (230g)
2/3 cup pimento stuffed olives, chopped in half (113g)
¼ cup chopped jalapeños, or to taste (42g)
½ cup stone ground mustard (120ml)
2 tbsp. apple cider vinegar (30ml)
2 tsp. celery salt (8g)
1 tsp. red pepper flakes or to taste (2g)
¼ cup chopped parsley, either fresh or dried (6g)
Salt and cracked black pepper to taste
Parsley for garnish
Scrub and peel the potatoes and leave whole. Place in a 3 qt (3lt) saucepan, and cover with water. Season with salt. Bring the pot to a boil, and lower to a simmer for 20 minutes. The potatoes should be easily pierced through the center with a fork but not mushy. Remove from the heat, drain the water and allow the potatoes to cool completely. Dice the potatoes into 1” cubes (2.5cm)
In a large mixing bowl, stir together the mayonnaise, olives, mustard, vinegar, celery salt and red pepper flakes until well combined. Add the potato cubes chopped parsley and stir to coat the potatoes well. Cover the mixing bowl and store the potato salad in the refrigerator until ready to serve. Garnish with parsley before serving.
Note: Overnight, the potatoes will absorb the dressing mixture, so it may seem a little soupy at first. This recipe is best made 1 day in advance. Also, this recipe doubles very easy. Yes, you need double the mayo, but if that bugs you, simply add 1.5 cups of mayo to your double recipe and 1/2 cup of apple cidar vinegar soo that you have the moisture you need, but a little less fat (I’m a full fat person, so I would happily use 2 cups of mayo in a double recipe!)