Mexican Potato Salad

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

 * 1) Put the potatoes in a pot; add water to cover and bring to a boil.
 * 2) Reduce heat to simmer until the potatoes are soft all the way through but not disintegrating, about 8 minutes.
 * 3) Drain and set aside to cool and dry out a bit, 15 to 20 minutes.
 * 4) Transfer the potatoes to a large bowl, add the mustard, and toss to coat.
 * 5) Add remaining ingredients and gently mix. Serve right away at room temperature or serve chilled.

Contributed by:
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