It is always a challenge to find a recipe for potato salad that is not heavy or laden with the classic mayonnaise. I recieved this recipe from one of my cooking groups,so I do not personally know Allen Prunty,but I must admit it got great elements like Feta cheese and olives making it almost a complete meal or light lunch.
4 large potatoes,peeled and cubed
31/2 oz can pitted black olives,drained
1/4 cup dijon mustard
1/4 cup small bunch scallions,thinly sliced
1/4 cup white wine vinegar
2 cloves garlic,crushed
6 oz feta cheese ,crumbled
1/4 teaspoon salt
4 jalapeno peppers,seeded and chopped
1/4 teaspoon ground black pepper
1/2 cup olive oil
Place potatoes in a 3 -quart saucepan or dutch oven and pour in cold water to cover. Bring to a boil,reduce heat to low and simmer for about 10 minutes or till potatoes are tender. Drain.
Meanwhile,in a large bowl,combine mustard,vinegar,garlic,salt and pepper. Slowly whisk in oil. add potatoes,olives,scallions,feta cheese and peppers. Toss to mix well. serve chilled at room temperature.
Best if chilled for an hour and a half or more before eating.