Summer is potato salad weather for me. This is a new one.

2-1/2 lbs waxy potatoes, cooked, peeled, and cut. Use your favorite potatoes. I leave the skin on.
2 large hot pickled peppers, cut in rings (I use jalepanos)
1/2 C oil-cured olives, quartered (they have pits, but I managed)
4 green onions, sliced
1 C mayo
1 T mustard
1 tsp salt
1/2 tsp dried thyme, crumbled basil, and fennel seed (I used Italian spices)
1/2 tsp anise seed, cayenne pepper, and fresh ground pepper (I only had ground pepper)

Use your imaginations and it'll be great.
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What I know for sure is that it's all connected.
Saundra Goodman
Got Teeth? A Survivor's Guide
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