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Jalapeño Potato Salad
Ingredients
  • 4 large russet potatoes, peeled, cut into small cubes
  • ¼ cup extra-virgin olive oil
  • 1 cup mayonnaise
  • ¼ cup Dijon mustard
  • ¼ cup finely chopped  green onion
  • ¼ cup feta, crumbled
  • 2 tablespoons finely chopped fresh flat-leaf parsley, or to taste
  • 2 large jalapeños, seeded, finely chopped
  • 2 tablespoons white wine vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
Steps
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