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Jalapeno Potato Salad
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- #18613
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 large russet potatoes, peeled and cubed
1/4 cup Dijon mustard
1/4 cup white wine vinegar
2 large cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
3 ounces pitted sliced black olives, drained
1 small bunch scallions, thinly sliced
6 ounces feta cheese, crumbled
4 fresh jalapeno peppers, seeded and diced
directions
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 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.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 24, 2023
I have been using this recipe for years but did not know its source. I finally found this identical recipe here. Whether or not this was the original source, I don't know, but I can tell you that this is our absolute FAVORITE potato salad. It is tangy and spicy and I like that it has no mayonnaise. Thank you for posting it!