Mexican Potato Salad

== Description ==
== 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
== Directions ==
# Put the potatoes in a pot; add water to cover and bring to a boil.
# Reduce heat to simmer until the potatoes are soft all the way through but not disintegrating, about 8 minutes.
# Drain and set aside to cool and dry out a bit, 15 to 20 minutes.
# Transfer the potatoes to a large bowl, add the mustard, and toss to coat.
# Add remaining ingredients and gently mix. Serve right away at room temperature or serve chilled.
== Contributed by ==
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
* World Recipes Y-Group
Category:Cider vinegar Recipes
Category:Green olive Recipes
Category:Mustard seed Recipes
Category:Potato Recipes
Category:Radish Recipes
Category:Recipes that need photos
Category:World Recipes