Summer is upon us and that means barbeques, cookouts and picnics. What better time to break out a brand new potato salad recipe? This simple-to-make version is kicked up with spicy Olio Diavolo, thanks to its roasted California chiles.
2 lbs scrubbed new potatoes, skin on
1 small bunch scallions
1 small bunch flat-leaf parsley, chopped
2/3 cup mayonnaise
1 1/2 tbsp (plus more for drizzling) Olio Diavolo
salt and pepper to taste
Fill a large pot with cold lightly salted water and bring to a boil, covered. Add potatoes and cook, uncovered, for 18-20 minutes, or until fully cooked. Submerge cooked potatoes in cold running water for several minutes, or until cold.
While potatoes cook, boil the eggs in a small pot filled with water. It should take 8-10 minutes. Remove eggs from heat, and peel under cold water. Leave in cold water until chilled.
Chop potatoes and eggs coarsely and transfer to a bowl. Add scallions, parsley, mayonnaise, Olio Diavolo, salt and pepper to taste. Mix gently until well-incorporated.