Ingredients
4 large un-peeled new red potatoes, and cut into 3/4 inch cubes
1/4 cup Dijon mustard
1/4 cup white & red wine vinegar combined
2 cloves garlic crushed
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
One 3 1/2 ounce can of pitted black olives, drained
1/4 cup thinly sliced scallions
6 ounces good quality feta cheese crumbled
4 jalapeños, seeded and chopped
Preparation
Place the potatoes in a 3 quart sauce pan or Dutch oven and pour in cold water to cover. Bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the potatoes are tender, drain.
Meanwhile in a large bowl, combine the mustard, vinegar, garlic, salt and pepper. Slowly whisk in the oil. Add the potatoes, while they’re still warm, olives, scallions, feta cheese, and jalapeños. Toss to mix well.
