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Title: Jalapeno Potato Salad Categories: None Yield: 1 Servings 2 lb Med. red potatoes 2 Jalapeno peppers; minced 2 Celery stalks; thinly sliced 2 Garlic cloves; minced 1 tb Sugar 1 tb Chopped fresh parsley 1 ts Chopped fresh mint 3 tb Lemon juice 1 tb Anchovy paste 1 tb Olive oil 1/4 ts Salt 1/4 ts Pepper 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-digest by DBrophy627 |