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Potato Salad With Pepperoncini And Red Onions

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Ingredients
  Small red potatoes 3 Pound, scrubbed
  Diced red onion 1 Cup (16 tbs)
  Peperoncini 12 , stemmed, seeded and coarsely chopped
  Chopped fresh parsley 2 Tablespoon
  Olive oil 3⁄4 Cup (12 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
Directions

1. Bring potatoes to a boil in a large pot of boiling water. Cover, reduce heat to medium, and cook 20 to 30 minutes, or until tender; drain. Cut into 1-inch pieces, if needed. Place in large bowl along with onions, peperoncini, and parsley. Do not mix at this point.
2. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Toss potatoes gently with dressing. Season with additional salt, if needed. Chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday
Servings: 
20

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