JALAPEñO POTATO SALAD

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Jalapeño Potato Salad image

From a cook book called: Barbecue Crossroads by Walsh. This is a favorite Texas potato salad for those who like it spicy!

Provided by Carolyn Haas

Categories     Salads

Time 25m

Number Of Ingredients 11

4 large potatoes, peeled and cut into cubes
1/4 c dijon mustard
1/4 c white wine vinegar
2 clove garlic, crushed
1/4 tsp salt
1/4 tsp black pepper
1/2 c olive oil
3to4 oz black olives, drained
1/4 c scallions, sliced
6 oz feta cheese, crumbled
4 jalapeños, seeded and chopped

Steps:

  • 1. Place potatoes in large saucepan and pour in cold water to cover. Bring to boil. Reduce heat, simmer for 10 minutes or until potatoes are tender. Drain.
  • 2. Meanwhile, combine mustard, vinegar, garlic, salt and pepper in large bowl. Slowly whisk in oil. Add potatoes, olives, scallions, cheese and peppers. Toss to mix well. Serve chilled or at room temperature.

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