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Jalapeno Potato Salad


Course : Salads
Source:
Serves: 6
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Ingredients:


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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