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Jalapeño Potato Salad

Beverly Bundy is the food editor of the Fort Worth Star-Telegram. Here's her recipe for a spicy West Texas potato salad.

* 4 large potatoes, peeled and cut into 3/4 inch cubes (I use un-peeled new red potatoes.)
    * 1/4 cup Dijon mustard
    * 1/4 cup white wine vinegar (I've used plain white, red wine, fig etc)
    * 2 cloves garlic crushed
    * 1/4 teaspoon salt (I use Kosher)
    * 1/4 teaspoon ground black pepper
    * 1/2 cup olive oil
    * One 3 1/2 ounce can of pitted black olives, drained
    * 1/4 cup thinly sliced scallions
    * 6 ounces feta cheese crumbled
    * 4 jalapeños, seeded and chopped

Place the potatoes in a 3 quart sauce pan or Dutch oven and pour in cold water to cover. Bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the potatoes are tender, drain.

Meanwhile in a large bowl, combine the mustard, vinegar, garlic, salt and pepper. Slowly whisk in the oil. Add the potatoes, while they're still warm, olives, scallions, feta cheese, and jalapeños. Toss to mix well.

Serve chilled or at room temperature. Serves 6.

My thoughts on this as I've been making it for a couple of years now...

I prefer the salad at room temperature or still a little warm. Being cold dulls the flavors a bit. This is best made at least a day before serving. It doubles or triples easily. I've played with different vinegars and like the subtle changes each brings to the party. I usually go with 1/2 red wine and 1/2 plain white vinegar. Go easy on the salt as the feta brings a lot of salt to the party. Other peppers can be used besides jalapeños. It all depends on how spicy you want it. Don't skimp on the quality of the feta. It makes a huge difference. Enjoy.

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