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Yield: 1 servings
[edit] Ingredients
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 |
¼ |
teaspoon Salt |
¼ |
teaspoon Pepper |
[edit] Preparation
Step 1 |
COOK potatoes in a dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. peel and cube potatoes |
Step 2 |
STIR together jalapeno pepper and next 10 ingredients until well blended; pour over potatoes, and gently toss to coat. cover and chill. |
Step 3 |
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[edit] About Jalapeno Potato Salad
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