Jalapeno Potato Salad - Just Dutch Oven Recipes


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Jalapeno Potato Salad

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.