COLEMAN'S SPICY EGG AND POTATO SALAD

July 1, 2009

MAKES 6 SERVINGS

DRESSING

� cup mayonnaise

2 tablespoons Dijon mustard

3 tablespoons finely chopped shallots

1 large jalapeno pepper (or your favorite hot pepper), finely minced

2 teaspoons rice wine vinegar

¼ teaspoon kosher salt (or to taste)

¼ teaspoon each white, black, and red pepper (or to taste)

SALAD

2 cups new potatoes (scrubbed or peeled), medium diced

7 jumbo eggs, fully cooked

1 tablespoon scallions, finely chopped

In medium to large mixing bowl, whisk together mayonnaise, mustard, shallots, jalapeno, vinegar, salt and trio of peppers. Refrigerate minimum of 3 to 4 hours to allow flavors to meld.

In large pot, over high heat, bring to a boil enough salted water to cover the potatoes. Add potatoes and reduce heat, simmering 10 to 15 minutes (more or less depending on size of diced potatoes) or until tender. Drain potatoes; let cool to room temperature. Cover and refrigerate.

Peel eggs; coarsely chop to approximately same size as potatoes. Cover and refrigerate.

To assemble salad: One hour before serving, gently fold potatoes, eggs and scallions into dressing; carefully mix until well combined. Cover and refrigerate until serving.

Jim Coleman, NPR's "Flavors of America"

Nutrition facts per serving: 278 calories, 21 g fat, 5 g saturated fat, 289 mg cholesterol, 11 g carbohydrates, 10 g protein, 401 mg sodium, 1 g fiber