This potato salad recipe calls for jalapeño peppers, which gives it quite a kick. This dish goes well with just about anything, but really compliments barbecued pork.
4 large potatoes, cut into small cubes
1/2 cup extra virgin olive oil
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup green onions, chopped finely
1/4 cup feta, crumbled
4 jalapeños, seeded and chopped
2 tablespoons white wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Boil potatoes in large saucepan for 15 minutes, or until tender. Drain potatoes and allow to cool for about 5 to 10 minutes. Combine mayonnaise, mustard, oil, vinegar, salt, pepper, and garlic in a large bowl. Add potatoes, green onion, jalapeños, and feta to mixture. Mix well and serve.