Pepper and Potato Salad

Name: Pepper and Potato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp A hot pepper juice, from jar or can; 59 milliliters extra-virgin olive oil, eyeball it; 57 grams 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; 1 kgs potatoes, baby Yukon gold or red skinned potatoes; 6 servings Salt and pepper; 4 scallions, chopped; 3 Tbsps cider or wine vinegar, eyeball it

Need a gluten free, whole 30, and vegan side dish? Pepper and Potato Salad could be a spectacular recipe to try. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 9g of fat, and a total of 225 calories. This recipe serves 6. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 25 minutes. If you have a pepper juice, bell pepper, scallions, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

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.

Ingredients you will need

Extra Virgin Olive Oil