Title: Jalapeno Potato Salad
Categories: Salad
Yield: 2 Servings

3/4	lb	Red bliss potatoes
1 1/2	tb	Balsamic vinegar
2	tb	Dijon mustard
1	tb	Canola oil
2	md	Jalapeno peppers, seeded and chopped
2		Scallions; thinly sliced
		Salt and pepper

Wash potatoes and cut into 1-inch cubes. Place in a saucepan and add cold water to cover. Bring water to a boil, cover and simmer until cubes are cooked through, 10-15 minutes. Meanwhile, mix vinegar, mustard and oil in a serving bowl. Add peppers and scallions. Drain potatoes and add to bowl. Add salt and pepper to taste. Toss well, making sure potatoes are covered with sauce.

Nutritional info per serving: 252 cal; 5g pro, 41g carb, 8g fat (28%) Exchanges: .2 vegetable, 2.2 bread, 1.4 fat

Formatted 7/17/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

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