Jalapeno Potato Salad

Servings: 6
Ingredients:

4    Large potatoes, peeled and -    3 1/2 oz Can pitted black olives   -
Cutup 3/4 inch cubes                     Drained
1/4 c  Dijon mustard                     1/4 c  Small bunch scallions -
1/4 c  White wine vinegar                       Thinly sliced
2    Cloves garlic, crushed              6 oz Feta cheese, crumbled
1/4 ts Salt                                4    Jalapeno peppers, seeded  -
1/4 ts Ground black pepper                      Chopped
1/2 c  Olive oil

Place potatoes in 3 quart saucepan or Dutch oven and pour in cold water to
cover. Bring to a boil, reduce heat to low and simmer 10 minutes or until
potatoes are tender. Drain. Meanwhile, in a large bowl combine mustard,
vinegar, garlic, salt and pepper. Slowly whisk in oil. Add potatoes,
olives, scallions, feta cheese and peppers. Toss to mix well. Serve chilled
or at room temperature.

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