Jalapeno Potato Salad

Course : Salads
Serves: 6
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2 pounds med. red potatoes
2 medium jalapeno peppers -- minced
2 medium celery stalks -- thinly sliced
2 cloves garlic -- minced
1 tablespoon sugar
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh mint
3 tablespoons lemon juice
1 tablespoon anchovy paste
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation / Directions:

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.

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