This no-mayo potato salad is packed with peppers. Early fall yields a rainbow of pepper fruit at the farmers market – sweet bells, cherries, hungarian, fresnos, jalapanos and poblanos – it’s impossible not to scoop up a bag’s worth of these beauties simply for their colors and impossible shapes. The trick is to find all sorts of ways to put them to use. Here is one – this peppery potato salad.
The key ingredient in this salad (aside from the peppers and potatoes!) is white balsamic vinegar which lends a gentle fruity acidity. Do not substitute traditional balsamic vinegar as its dark color and syrupy consistency will overwhelm the salad. Use, instead, a high quality white wine vinegar and add 1 teaspoon of sugar to the salad.
Peppery Potato Salad
A little spice is nice! Mix up the peppers to your taste, adding a combination of sweet and hot peppers. Serves 6 to 8.
2 pounds yukon gold potatoes
1/4 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red chili flakes
2 garlic cloves
1 large poblano pepper, stemmed and seeded finely chopped
1 hungarian or sweet red pepper, stemmed and seeded, finely chopped
1 bunch green onions, white and green parts thinly sliced
1/2 small red onion, finely chopped
1/2 cup chopped Italian parsley leaves
Quarter the potatoes and place in a large pot. Cover with cold water and add 2 teaspoons salt. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Drain and cool slightly. When cool enough to handle, cut the potatoes in bite-size pieces and place in a large bowl. Add the oil, vinegar, salt, pepper and chili flakes. Toss to combine. Add all of the remaining ingredients except the parsley. Toss to combine, then cover and refrigerate for at least 1 hour and up to 6 hours. Before serving, fold in the parsley. Serve at cold or at room temperature.