Pepper and Potato Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 571
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.