No. 7 Southwestern Potato Salad
12 medium red potatoes, with or without skins
2 to 3 pickled jalapeños, chopped (seeded if desired)
1/4 to 1/2 cup chopped Kalamata olives
3 to 4 teaspoons whole-grain mustard
3/4 cup mayonnaise, or to taste
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh oregano
2 large eggs, hard-cooked and diced
salt and pepper to taste
Boil potatoes in salted water until cooked, about 20 minutes. Rinse in cool water. When cool enough to handle, cut potatoes into bite-size cubes. While still warm, toss with remaining ingredients. Adjust seasonings. Chill for at least 2 hours before serving.
This recipe originally appeared in the August 2002 issue of Texas Monthly.