Jalapeno Potato Saladsalads, side 2 pounds med. red potatoes 2 jalapeno peppers; minced 2 celery stalks; thinly sliced 2 garlic cloves; 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 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 List by DBrophy627 |
