* 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 - - - - - - - - - - - - - - - - - -