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jalapeño potato salad

(3 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

From a cook book called: Barbecue Crossroads by Walsh. This is a favorite Texas potato salad for those who like it spicy!

(3 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For jalapeño potato salad

  • 4 lg
    potatoes, peeled and cut into cubes
  • 1/4 c
    dijon mustard
  • 1/4 c
    white wine vinegar
  • 2 clove
    garlic, crushed
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1/2 c
    olive oil
  • 3to4 oz
    black olives, drained
  • 1/4 c
    scallions, sliced
  • 6 oz
    feta cheese, crumbled
  • 4
    jalapeños, seeded and chopped

How To Make jalapeño potato salad

  • 1
    Place potatoes in large saucepan and pour in cold water to cover. Bring to boil. Reduce heat, simmer for 10 minutes or until potatoes are tender. Drain.
  • 2
    Meanwhile, combine mustard, vinegar, garlic, salt and pepper in large bowl. Slowly whisk in oil. Add potatoes, olives, scallions, cheese and peppers. Toss to mix well. Serve chilled or at room temperature.
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