Red hot potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | smalls | Red potatoes (with skins on); scrubbed |
| ¼ | cup | Rice wine vinegar; or champagne vinegar |
| ¼ | cup | Chile-infused oil |
| 2 | tablespoons | Fresh dill seed; or 1 tbsp dried |
| ¾ | teaspoon | Shallots; chopped |
| 2 | Serrano or jalapeno chiles; stemmed, sliced | |
| Salt and pepper; to taste | ||
Directions
Place the potatoes in a large Dutch-style oven and cover with water. Bring the pot to a boil and then turn it down to a low boil. Cook the potatoes, uncovered, for 10-15 minutes, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield to the knife. Do not overcook. Drain the potatoes and place them in a large bowl.
Using a sharp knife, cut the potatoes in halves (if they are small) or quarters (if they are large). Sprinkle the vinegar over the tops of the potatoes and then sprinkle them with the chile oil. Toss gently. Add the dill, shallots, pepper rings, and the salt and pepper. Toss gently. Serve warm.
NOTES : Heat Scale: Medium
Recipe by: Hot & Spicy & Meatless by Dave DeWitt, M.J.Wilan & M.
Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Apr 20, 1999, converted by MM_Buster v2.0l.