Jalapeno potato salad
6 servings
Ingredients
| Quantity | 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.