Jalapeno Potato Salad

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.

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