Jalapeño Olive Potato Salad - Kitchen Wrangler | Melissa Guerra

Ingredients

• 2 ½ lbs. potatoes (1.13kg)
• Salt to taste
• 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