|
mexican Potato Salad 4 Potatoes, Peeled Or Scrubbed, Cut Into 1/4-inch Cubes
1 Tablespoon Dijon Mustard
8 Large Green Olives, Sliced
2 Pickled Jalapeņos, Stemmed, Seeded And Coarsely Chopped
12 Radishes, Trimmed And Sliced Thin
4 Scallions, Trimmed And Minced
3/4 Cup Chopped Cilantro Leaves
2 Tablespoons Cider Vinegar
2 Tablespoons Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Freshly-ground Black Pepper put The Potatoes In A Pot; Add Water To Cover And Bring To A Boil. Reduce Heat To Simmer Until The Potatoes Are Soft All The Way Through But Not Disintegrating, About 8 Minutes. Drain And Set Aside To Cool And Dry Out A Bit, 15 To 20 Minutes. transfer The Potatoes To A Large Bowl, Add The Mustard, And Toss To Coat. Add Remaining Ingredients And Gently Mix. serve Right Away At Room Temperature Or Serve Chilled. |
|
