Photo: Pepper and Potato Salad Recipe
Ingredients
- 2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes
- 2 ounces, about 3 tablespoons, sliced jarred or canned hot peppers: jalapenos, hot pepper rings, hot cherry peppers, your choice
- 1 small red bell pepper, seeded and chopped
- 4 scallions, chopped
- A splash hot pepper juice, from jar or can
- 3 tablespoons cider or wine vinegar, eyeball it
- 1/4 cup extra-virgin olive oil, eyeball it
- Salt and pepper
Directions
Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.
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By amy_lay15_10126154
Justin, TX
on April 13, 2008
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This was a pretty decent potato salad. It was a little on the dry side for me. Though I did use more potatoes than the recipe called for so maybe I just didn't add enough liquids. I've never eaten a potato salad that wasn't mayo based, but I did enjoy this. The hot peppers and the juice added a nice zest of flavor. Will make again!
By onilda_kam_7815504
Gainesville, FL
on June 03, 2007
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The flavors were really good. I added fresh corn to the salad. Do not overcook the potatoes. I like the spicy kick to it!
By annehowell_5782603
Indianapolis, IN
on May 21, 2007
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This recipe was really good. I think I over boiled the potatoes though since they turned to mash when I tried to toss everything together. So I kept mashing and instead of a salad, I had a yummy variation of hot mashed potatoes.
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