Spicy Potato Salad

Posted by Olivia on Tuesday, June 1st, 2010

Spicy Potato Salad

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.

Made with these products from The Olive Press:

Ingredients
  • 2 lbs scrubbed new potatoes, skin on
  • 2 eggs
  • 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

Directions
  1. 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.
  2. 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.
  3. 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.
  4. Serve chilled, drizzled with more Olio Diavolo.

Serves: 4-6
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