Mexican Potato Salad

Ingredients

• 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

Procedures

1. Put the potatoes in a pot; add water to cover and bring to a boil.
2. Reduce heat to simmer until the potatoes are soft all the way through but not disintegrating, about 8 minutes.
3. Drain and set aside to cool and dry out a bit, 15 to 20 minutes.
4. Transfer the potatoes to a large bowl, add the mustard, and toss to coat.
5. Add remaining ingredients and gently mix. Serve right away at room temperature or serve chilled.

Contributed by

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