Title: Jalapeno potato salad
 Categories: Salads, Vegetables
      Yield: 6 Servings
 
      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.