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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.

 

 

 


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