Jalapeno potato salad

6 servings

Ingredients

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

Directions

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.