jalapeño potato salad

Name: Jalapeño Potato Salad
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: Southern
Ingredients: 4 large potatoes, peeled and cut into cubes; 1/4 cup(s) dijon mustard; 1/4 cup(s) white wine vinegar; 2 clove(s) garlic, crushed; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 1/2 cup(s) olive oil; 3to4 ounce(s) black olives, drained; 1/4 cup(s) scallions, sliced; 6 ounce(s) feta cheese, crumbled; 4 - jalapeños, seeded and chopped

(3 RATINGS)

20 Pinches 2 Photos

Carolyn Haas

Whitewater, WI

Updated on Aug 21, 2015

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

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make jalapeño potato salad

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.

Step 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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