red hot potato salad
 
this simple potato salad is served warm and can be put together quickly 
after the potatoes are boiled. the recipe can be doubled or tripled 
easily. 
it's a nice change from the ordinary potato salad, and the flavors will 
really charge your palate. 
 
10 small  red potatoes, scrubbed thoroughly, skins left on
1/4 cup  rice wine vinegar or champagne vinegar
1/4 cup  chile-infused oil
2 Tbsp  fresh dill or 1 tablespoon of dried dill
3/4 cup  chopped shallots
2   serrano or jalapeņo chiles, stems removed, sliced into thin rings
  salt and pepper to taste
 
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 to 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 into halves (if they are 
small) or in quarters (if they are large.) sprinkle the vinegar over the 
top of the potatoes and then sprinkle them with the chile oil. toss 
gently. add the dill, the shallots, the pepper rings, the salt and pepper, 
and toss gently. serve warm. 
 
yield: 3 to 4 servings 
heat scale: medium 
 
 
 
 
(ID: 76335) Mirror: rec.food.recipes: Mon, Jul 26, 2004


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