Mexican Potato Salad
Serves 4 – 6

10 New red potatoes
1 small Green bell pepper, seeded and diced
1 small Red bell pepper, seeded and diced
1 (3.5 ounce) can pitted black olives, drained and chopped
1 small bunch scallions, thinly sliced, about 3/4 cup
6 ounces feta cheese, crumbled
4 jalapeño peppers, seeded and finely sliced or less depending on your taste
1 Tablespoon Cilantro, chopped
1/4 cup Vegetable oil
1/4 cup Lime juice
1/4 cup Dijon mustard
3/4 teaspoon Cumin
Salt and pepper to taste

Boil the potatoes until just soft. Cool and quarter. Toss in the remaining ingredients and mix well. Serve chilled or at room temperature.
Robbie IN

http://www.nancyskitchen