Recipe - Jalapeno Potato Salad

2 pound Med. red potatoes
2 Jalapeno peppers; minced
2 Celery stalks; thinly cut or sliced up
2 Garlic cloves; minced
1 tablespoon Sugar
1 tablespoon Chopped fresh parsley
1 teaspoon Chopped fresh mint
3 tablespoon Lemon juice
1 tablespoon Anchovy paste
1 tablespoon Olive oil
One fourth teaspoon Salt
One fourth 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 bbqdigest by DBrophy627 DBrophy627@aol.com on Feb 26, 1998