Mexican Potato Salad
4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes 1 tablespoon Dijon mustard 8 large green olives, sliced 2 pickled jalapeños, stemmed, seeded and coarsely chopped 12 radishes, trimmed and sliced thin 4 scallions, trimmed and minced 3/4 cup chopped cilantro leaves 2 tablespoons cider vinegar 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper Put the potatoes in a pot; add water to cover and bring to a boil. Reduce heat to simmer until the potatoes are soft all the way through but not disintegrating, about 8 minutes. Drain and set aside to cool and dry out a bit, 15 to 20 minutes. Transfer the potatoes to a large bowl, add the mustard, and toss to coat. Add remaining ingredients and gently mix. Serve right away at room temperature or serve chilled. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
