Allen Prunty's Jalapeño Potato Salad

[Guest guest]

My friend Allen is a world-class cook. Here's proof:

 

Allen Prunty's Jalapeño Potato Salad

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4 large potatoes, peeled and cubed

3 1/2-oz can pitted black olives, drained

1/4 cup Dijon mustard

1/4 cup small bunch scallions, thinly sliced

1/4 cup white wine vinegar

2 cloves garlic, crushed

6 oz feta cheese, crumbled

1/4 tsp salt

4 jalapeño peppers, seeded, chopped

1/4 tsp ground black pepper

1/2 cup olive oil

 

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.

 

Best if chilled for an hour and a half (or more) before eating.

 

Nutrition (calculated from recipe ingredients)

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Calories: 543

Calories From Fat: 347

Total Fat: 39.6g

Cholesterol: 37.9mg

Sodium: 1038.4mg

Potassium: 892.8mg

Carbohydrates: 39.1g

Fiber: 5.9g

Sugar: 3.8g

Protein: 11g

Recipe Author: Allen Prunty

 

 

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