RECIPE

Pepper and Potato Salad

For a complete meal, serve with Shredded, Saucy Barbecue Chicken Sammies and Avocado Boats.

Ingredients

  • 2 1/2 pounds baby Yukon gold or red potatoes
  • 2 ounces jarred or canned jalapeños, hot pepper rings or hot cherry peppers (about 3 tablespoons), sliced
  • 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 (EVOO)
  • Salt and pepper

Preparation

Chunk up the potatoes, cutting them into large bite-size pieces, and place them in a pot of water. Boil until tender; then 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.

Drizzle with EVOO to coat the salad evenly. Season with salt and pepper, and serve.

What's Fresh from @RachaelRay

Rachael Ray