Source: dLife

A spicy version of classic potato salad.

Servings

1.25
1 1/4 lb  small potatoes 0.25
0 1/4 cup  minced onion 1.0
1 each  medium red bell peppers 1.0
1 each  large yellow bell pepppers 1.0
1 each  whole jalapeno pepper 2.0
2 each  large garlic cloves 2.0
2 tbsp  capers, drained 3.0
3 tbsp  red wine vinegar 3.0
3 tbsp  olive oil 2.0
2 oz  Cheese, feta, crumbled 2.0
2 each  Eggs, hard boiled, medium 3.0
3 tbsp  fresh cilantro 2.0
2 tbsp  canned black olives

1. Boil the potatoes in simmering salted water until cooked through, 15 to 20 minutes, depending on size.
2. Drain and cool. When cool, quarter or slice into bite sized pieces. Place into a bowl.
3. Add the red onion, bell peppers, jalapeño, garlic, capers, vinegar, olive oil, cheese, egg whites, and cilantro. Mix well.
4. Chill until ready to serve. Garnish with olives if desired.