Jalapeño Potato Salad

Carolyn Haas

By
@Linky1

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


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Comments:

Serves:

6

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potato Salads, Salads
Main Ingredient: Potatoes
Regional Style: Southern