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Red Hot Potato Salad




Source of Recipe


Marla


List of Ingredients




10 small red potatoes (with skins on) -- scrubbed
1/4 cup rice wine vinegar -- or champagne vinegar
1/4 cup chile-infused oil
2 tbsp fresh dill seed -- or 1 tbsp dried
3/4 tsp shallots -- chopped
2 serrano or jalapeno chiles -- stemmed, sliced
salt and pepper -- to taste



Recipe



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.