JALAPENO POTATO SALAD

[chief_cook2]

4 Large potatoes, peeled and -

Cutup 3/4 inch cubes

1/4 c Dijon mustard

1/4 c White wine vinegar

2 Cloves garlic, crushed

1/4 ts Salt

1/4 ts Ground black pepper

1/2 c Olive oil

3 1/2 oz Can pitted black olives -

Drained

1/4 c Small bunch scallions -

Thinly sliced

6 oz Feta cheese, crumbled

4 Jalapeno peppers, seeded -

Chopped


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.