Jalapeno Potato Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 Large: potatoes, peeled and -
Cutup 3/4 inch cubes,
1/4 cup: Dijon mustard,
1/4 cup: White wine vinegar,
2 Cloves: garlic, crushed
1/4 tsp: Salt,
1/4 tsp: Ground black pepper,
1/2 cup: Olive oil,
3 1/2 ounce: Can pitted black olives -,
Drained,
1/4 cup: Small bunch scallions -,
Thinly sliced,
6 ounce: 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.
Source from luhu.jp
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.
Source from luhu.jp