Jalapeno Potato Salad
4 large potatoes, peeled and cut into 3/4" cubes
3 1/2 oz can of pitted black olives, drained
1/4 cup of Dijon mustard
1/4 cup of scallions, thinly sliced
1/4 cup of white wine vinegar
2 cloves garlic, crushed
6 oz of feta cheese, crumbled
1/4 teaspoon of salt
4 jalapeno peppers, seeded and chopped
1/4 teaspoon of ground black pepper
1/2 cup of olive oil
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.
4 large potatoes, peeled and cut into 3/4" cubes
3 1/2 oz can of pitted black olives, drained
1/4 cup of Dijon mustard
1/4 cup of scallions, thinly sliced
1/4 cup of white wine vinegar
2 cloves garlic, crushed
6 oz of feta cheese, crumbled
1/4 teaspoon of salt
4 jalapeno peppers, seeded and chopped
1/4 teaspoon of ground black pepper
1/2 cup of olive oil
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.
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