| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Med. red potatoes |
| 2 |
|
Jalapeno peppers; minced |
| 2 |
|
Celery stalks; thinly sliced |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Sugar |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Chopped fresh mint |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Anchovy paste |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
COOK potatoes in a dutch oven in boiling water to cover 30 minutes or until
tender; drain and cool. peel and cube potatoes
STIR together jalapeno pepper and next 10 ingredients until well blended;
pour over potatoes, and gently toss to coat. cover and chill.
YIELD 6 servings
Recipe from Southern living magazine by Carrie Byrne Bartlette
Posted to bbq-digest by DBrophy627 <DBrophy627@aol.com> on Feb 26, 1998
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”