Jalapeno Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	Med. Red potatoes
2		Jalapeno peppers - minced
2		Celery stalks - thinly sliced
2		Garlic cloves - minced
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Chopped fresh parsley
1 teaspoon	5ml	Chopped fresh mint
3 tablespoons	45ml	Lemon juice
1 tablespoon	15ml	Anchovy paste
1 tablespoon	15ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

COOK potatoes in a Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. peel and cube potatoes

STIR together jalapeno pepper and next 10 ingredients until well blended; pour over potatoes, and gently toss to coat. cover and chill.

YIELD 6 servings

Recipe from Southern living magazine by Carrie Byrne Bartlette

Posted to BBQ List by DBrophy627 <[email protected]> on Feb 26, 1998

Source:
Carrie Byrne Bartlette

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