This potato salad recipe calls for jalapeño peppers, which gives it a real kick. This salad goes well with just about anything, but really compliments barbecued pork.
Prep Time: 12 minutes
Cook Time: 15 minutes
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.
