Summertime and the living is easy. And what is summertime without a little potato salad to accompany your grilling and feasting? Sometimes, though, I need a little more pep in my step -- and a little more fire in my belly. So I hunted down this recipe for some delightful -- but not overpowering -- spicy potato salad. Delicious!
Poblano Pepper New Potato Salad (serves 3)
6 new potatoes
4 green onions
1 poblano pepper
3 strips of bacon
2 Tbsp mayonnaise
dash of milk
dash of white wine vinegar
Start by boiling the cleaned new potatoes. Bring a pot of water to a boil and carefully drop in the potatoes. Let them boil for 15 minutes, until nicely softened. Drain, cool, and cut into medium-sized chunks. Put in the fridge to cool.
To prepare the poblano pepper, put it on the broiling rack of your oven. Broil the pepper for 5 minutes on each side, until it blackens. Remove the pepper and let it cool slightly, before rubbing the outer skin off. Cut the roasted pepper in half and remove the seeds, and then dice the remaining portions. Put as much of the pepper into the salad as you want -- the more, the spicier! I used a little more than half of the pepper, but would even considering upping the ante in the future for a little more spice.
Next, toss the potatoes, peppers, chopped green onions, mayo, milk and vinegar in a bowl. Let that mix cool for a few minutes so the potatoes absorb some of the flavor. Add some salt and pepper to taste, and refrigerate until you're ready to serve. Just before it's ready to hit the plate, cook up some bacon and crumble it over the top of the salad as a garnish, because bacon makes everything better. Enjoy!