Salad and Salad Dressing Recipes
Jalapeño Potato Salad
Yield: 6 servings
Ingredients
- 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 jalapeño peppers, seeded and finely sliced
Instructions
- 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.