Jalapeno Potato Salad Recipe

Mexican Recipes To-Go

Mexican Salad Recipes

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 oz Can pitted black olives -
Drained
1/4 cup Small bunch scallions -
Thinly sliced
6 oz Feta cheese, crumbled
4 Jalapeno peppers, seeded -
Chopped

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 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.

Servings: 6

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. Mark Twain (1835 - 1910)

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