Jalapeno potato salad

Yield: 6 servings

Measure Ingredient
4 \N Large potatoes, peeled and -
\N \N Cutup 3/4 inch cubes
¼ cup Dijon mustard
¼ cup White wine vinegar
2 \N Cloves garlic, crushed
¼ teaspoon Salt
¼ teaspoon Ground black pepper
½ cup Olive oil
3½ ounce Can pitted black olives -
\N \N Drained
¼ cup Small bunch scallions -
\N \N Thinly sliced
6 ounces Feta cheese, crumbled
4 \N Jalapeno peppers, seeded -
\N \N Chopped

Place potatoes in 3 quart saucepan or Dutch oven and pour in cold water to cover. Bring to a boil, reduce heat to low and simmer 10 minutes or until potatoes are tender. Drain. Meanwhile, in a large bowl combine mustard, vinegar, garlic, salt and pepper. Slowly whisk in oil. Add potatoes, olives, scallions, feta cheese and peppers. Toss to mix well. Serve chilled or at room temperature.

Similar recipes