Pepper and Potato Salad

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Picture of Pepper and Potato Salad Recipe Photo: Pepper and Potato Salad Recipe
Rated 4 stars out of 5
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  • Read 14 Reviews
Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
6 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 14 reviews

  • 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!

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  • 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!

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  • 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.

    people found this review Helpful.
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