Spicy Potato Salad

• 8 large yukon gold potatoes
• 8 dill pickles
• 1/4 cup of pickled banana peppers
• 1/8 cup of vinegar from pickled banana peppers
• 1/2 cup mayonnaise (not whipped salad dressing)
• Optional Ingredients
• 1 egg, boiled and chopped
• 1/2 cup diced ham
• 1/2 cup frozen peas

1. Either wash or peel potatoes and dice into 2cm cubes. Boil until cooked (approximately 7 - 10 minutes), drain and set aside to cool.
2. If using frozen peas cook and let cool.
3. Dice dill pickles and pickled banana peppers and add to potatoes along with diced ham, peas and egg if using.
4. Add mayonnaise and vinegar and stir to mix.
5. Place salad in the refrigerator for at least 2 hours.
6. The salad will taste better the longer it is allowed to sit in the refrigerator. Eat within 3 days.

gold potatoes, pickles, banana peppers, vinegar, mayonnaise, ingredients, egg, ham, frozen peas

Taken from www.epicurious.com/recipes/member/views/spicy-potato-salad-1206091 (may not work)