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Jalapeno Potato Salad

4 large potatoes, peeled and cut into 3/4 inch cubes
1/4 cup Dijon mustard
1/4 cup white vinegar
2 garlic cloves, 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 scallions, thinly sliced
6 ounces feta cheese, crumbled
4 jalapeno peppers, seeded and chopped
Place potatoes in a 3 quart saucepan and pour cold water to cover them. Bring to a boil, reduce heat to low and simmer 10 minutes or until potatoes are tender. Drain potatoes. In a large bowl, combine mustard, vinegar, garlic, salt and pepper. Slowly whisk in oil. Add potatoes, olives, scallions, feta cheese, and jalapenos. Toss to mix well. Serve chilled or room temperature.