Jalapeno Potato Salad Recipe

Vote

Ingredients

  • 4 large potatoes — peeled and cut into 3/4″ cubes
  • 1/4 cup Dijon mustard
  • 1/4 cup white wine vinegar
  • 2 cloves garlic — crushed
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 1/2  cup olive oil
  • 1 3.5 oz. can   pitted black olives — drained
  • 1/4  cup thinly sliced green onions
  • 6 ounces Monterey Jack cheese — shredded
  • 4  jalapeno peppers — seeded and chopped
  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.
  2. Meanwhile, in a large bowl combine mustard, vinegar, garlic, salt, and pepper.
  3. Slowly whisk in oil. Add potatoes, olives, green onions, cheese, and jalapenos.
  4. Toss to mix well. Serve chilled or at room temperature.

Share & Print

0 0 100 0

No Comments

Leave a Reply