Red Hot Potato Salad
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 tablespoons 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: 4 servings