Pepper and Potato Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
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.
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