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Jalapeno Potato Salad

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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
1/4 teaspoon salt
1/4 teaspoon pepper

COOK potatoes in a Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. peel and cube potatoes STIR together jalapeno pepper and next 10 ingredients until well blended; pour over potatoes, and gently toss to coat. cover and chill. YIELD 6 servings Recipe from Southern living magazine by Carrie Byrne Bartlette Posted to BBQ List by DBrophy627 on Feb 26, 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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