[CH] Jalapeno Potato Salad
Allen Prunty (allen@alprunty.com)
Wed, 30 Jul 2008 18:46:42 -0400
Use safe peppers!!!
* Exported from MasterCook *
Jalapeno Potato Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 Large potatoes, peeled and -
3 1/2 oz Can pitted black olives -
Cutup 3/4 inch cubes
Drained
1/4 cup Dijon mustard
1/4 cup Small bunch scallions -
1/4 cup White wine vinegar
Thinly sliced
2 Cloves garlic, crushed
6 oz Feta cheese, crumbled
1/4 tsp Salt
4 Jalapeno peppers, seeded -
1/4 tsp Ground black pepper
Chopped
1/2 cup 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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Per Serving (excluding unknown items): 168 Calories; 18g Fat (95.9%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0