- Rachael Ray - https://www.rachaelray.com -

Potato Salad Fra Diavolo

Serve with Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano [1].



Place the potatoes in a pot, cover with water, bring to a boil, then salt the water. Cook the potatoes for 12-15 minutes, until tender.

While the potatoes cook, combine the spices and mustard with the vinegar, whisk [3] in the EVOO [2] and add the onions, celery and parsley to the bowl [4]. Drain the potatoes and toss them in the dressing while they’re still hot; they’ll absorb more dressing and flavor. Garnish the salad with chopped hot peppers.