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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jalapeno Potato Salad Recipe

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This recipe for Jalapeno Potato Salad is from The Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large potatoes, peeled and cut into ¾ inch cubes
¼ Dijon mustard
½ cup white wine vinegar
2 cloves garlic, crushed
¼ tsp salt
¼ tsp ground pepper
½ cup olive oil
One 3½ oz can pitted black olives, drained
¼ cup thinly sliced scallions
6-8 oz feta cheese, crumbled
4 jalapenos, seeded and chopped
Directions:
Directions:
1. Boil the potatoes (boil in water until al dente), about 10 minutes. Drain and cool.

2. While the potatoes are cooking, in a large bowl, combine the mustard, vinegar, garlic, salt, and pepper. Slowly whisk in the oil. Add the cooled potatoes, olives, scallions, feta cheese, and jalapenos. Mix well. Serve chilled or at room temperature.
Number Of Servings:
Number Of Servings:
6

 

 

 

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