Pepper and Potato Salad

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
Share This 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

  1. 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.

2 Terrific Salad Sides: 3 Bean Salad and Potato Salad with Sweet Red Pepper and Onion

Two-Tone Potato Salad

Grilled New Potato Salad with Peppers and Onions

Roasted Red Pepper and Potato Egg Pie

Barmouche's Potato Salad

Purple Potato Salad

Purple Potato Salad

Ann's Roasted Potato Salad