2 jalapeno peppers, minced
2 lb medium red potatoes
1 tbsp sugar
2 garlic cloves, minced
1 tbsp anchovy paste, to taste
1 tbsp parsley, chopped
2 celery stalks, thinly sliced
3 tbsp lemon juice
1 tsp fresh mint, chopped
1 tbsp olive oil

Cook potatoes in boiling water for 30 minutes or until tender, drain and cool. Peel (if desired) and cube potatoes. Stir together jalapeño peppers and remaining ingredients in a bowl. Season with salt and pepper to taste and stir until well blended. Pour over potatoes and gently toss to coat. Cover and chill.

Preparation time: 15 min Servings: 6
Cooking time: 30 min

Nutritionist Recommended For:
Low Fat
Low Cholesterol
Low Sodium

Nutrition Facts
Calories 170
% Calories From Fat 13.2%
Total Fat 2.5g
Saturated Fats 0.4g
Mono-unsaturated Fats 1.7g
Poly-unsaturated Fats 0.3g
Cholesterol 0mg
Sodium 30mg
Total Carbohydrates 34g
Dietary Fiber 3.1g
Sugar 4.9g
Protein 3.8g