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Allen Prunty (allen@alprunty.com)
Fri, 03 Oct 2008 13:54:14 -0400
* Exported for MasterCook 4 by Living Cookbook *
Jalapeņo Potato Salad
Recipe By : Allen Prunty
Serving Size : 4 Preparation Time: 0:15
Categories : Chilihead Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large potatoes, peeled and cubed
3 1/2 oz Can pitted black olives, drained
1/4 cup Dijon mustard
1/4 cup Small bunch scallions, thinly sliced
1/4 cup White wine vinegar
2 Cloves garlic, crushed
6 oz Feta cheese, crumbled
1/4 tsp Salt
4 Jalapeņo peppers, seeded, chopped
1/4 tsp Ground black pepper
1/2 cup Olive oil
1. 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.
2. Best if chilled for an hour and a half (or more) before eating.
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 543
Calories From Fat: 347
Total Fat: 39.6g
Cholesterol: 37.9mg
Sodium: 1038.4mg
Potassium: 892.8mg
Carbohydrates: 39.1g
Fiber: 5.9g
Sugar: 3.8g
Protein: 11g
Recipe Author: Allen Prunty
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