Piquant potato salad
Spicy little number potato salad - potatoes, chilli peppers and spring onions in a garlic and paprika dressing, garnished with refreshing cucumber.
Ingredients
Serves: 2
- 2 medium sized potatoes, peeled and cut into 2cm dice
- 2 spring onions, finely sliced
- 1 fat clove garlic, peeled
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 2 tablespoons good quality mayonnaise
- 1 tablespoon salad cream
- 1 teaspoon paprika (or to taste)
- 2 cherry peppers from jar, seeded and finely diced
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- Boil the potatoes until tender, drain in a sieve and run under cold water. Leave until cool.
- Add the potatoes in a mixing bowl, add the spring onions and crush the garlic directly into the bowl. Mix well.
- Add seasoning to taste and the remaining ingredients. Mix well. Place into a serving bowl, cover and chill until ready to serve.
- Remove from the fridge 15 to 30 minutes before serving to bring to room temperature.
Tips
You can also use 8 to 10 small new potatoes instead of the 2 medium potatoes. I used the Aleyna brand of cherry peppers.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
I nearly dismissed this recipe as it had no reviews but I'm glad I didn't! I used baby potatoes and made the coating exactly to the recipe and it was so tasty. If your worried about it being too spicy/hot - as long as you use picante peppers it really adds something different. It's got a slight kick but they are not hot peppers - more sweet. I will be making this again! - 02 Sep 2016