Pepper and Potato Salad

• 2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes
• 2 ounces, about 3 tablespoons, sliced jarred or canned hot peppers: jalapenos, hot pepper rings, hot cherry peppers, your choice
• 1 small red bell pepper, seeded and chopped
• 4 scallions, chopped
• A splash hot pepper juice, from jar or can
• 3 tablespoons cider or wine vinegar, eyeball it
• 1/4 cup extra-virgin olive oil, eyeball it
• Salt and pepper

1. Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water.
2. Boil until tender, drain and return back to hot pot to dry them out.
3. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar.
4. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

potatoes, peppers, red bell pepper, scallions, pepper, cider, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/pepper-and-potato-salad-recipe.html (may not work)