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Jalapeno Potato Salad
4 large russet potatoes, peeled and cut into 3/4-inch cubes
1/4 cup Dijon mustard
1/4 cup white wine vinegar
2 large garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
1 (3.5 ounce) can pitted black olives, drained and chopped
1 small bunch scallions, thinly sliced, about 3/4 cup
6 ounces feta cheese, crumbled
4 fresh jalapeno peppers, seeded and finely sliced
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 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.
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