Recipe: Rachael Ray's Pepper and Potato Salad (using hot peppers, oil and vinegar dressing)

PEPPER AND POTATO SALAD

2 1/2 pounds small Yukon gold or red skinned potatoes
3 tablespoons sliced jarred or canned hot peppers (jalapenos, hot pepper rings, hot cherry peppers, your choice)
1 small red bell pepper, seeded, chopped
4 scallions, chopped
A splash hot pepper juice, from jar or can
3 tablespoons cider or wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper (to taste)

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.

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.

Makes 6 servings
Source: 30 Minute Meals with Rachael Ray (Show # TM-1001)