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At a Glance
Prep Time : 12min
Cook Time : 15min
Course : Side Dish
Special : Vegetarian
Type of Prep : Broil, Mix / Beat
Occasion : Cookout, Family Dinner, July 4th, Labor/Memorial Day, Party, Spring, Summer, Superbowl
Spiciness Indicator : Hot
 
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Jalapeņo Potato Salad

From Derrick Riches,
Your Guide to Barbecues & Grilling.
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This potato salad recipe calls for jalapeño peppers, which gives it quite a kick. This dish goes well with just about anything, but really compliments barbecued pork.

INGREDIENTS:

  • 4 large potatoes, cut into small cubes
  • 1/2 cup extra virgin olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup green onions, chopped finely
  • 1/4 cup feta, crumbled
  • 4 jalapeños, seeded and chopped
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

PREPARATION:

Boil potatoes in large saucepan for 15 minutes, or until tender. Drain potatoes and allow to cool for about 5 to 10 minutes. Combine mayonnaise, mustard, oil, vinegar, salt, pepper, and garlic in a large bowl. Add potatoes, green onion, jalapeños, and feta to mixture. Mix well and serve.
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