Three peppers add pop to July Fourth potato salad
One variety of pepper just isn't enough to get this potato salad ready for your July Fourth celebration. So, we upped it to three — black pepper, cayenne pepper and roasted red peppers — each adding their own distinct flavor. And don't worry, the bite of black and cayenne peppers are tamed by the sweet roasted red peppers and the sour cream dressing.
Want to add fourth and fifth varieties? Mix in some diced mild Peppadew peppers (tangy, but not much heat) and banana peppers (sweet and crunchy). For a crunchy contrast, you even could add a sixth with a diced, fresh green bell pepper.
Alison Ladman is a recipe developer for the Associated Press.
Three-Pepper Barbecue Potato Salad
Start to finish: 1 hour (15 minutes active)
2 pounds red potatoes, cubed
1 tablespoon cider vinegar
1⁄2 cup sour cream
1⁄2 cup barbecue sauce
1 teaspoon chile powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon cayenne pepper, or to taste
12-ounce jar roasted red peppers, drained, patted dry and chopped
4 green onions, chopped
1 cup shredded sharp cheddar cheese
Salt, to taste
Place the potatoes in a large pot and add enough water to cover them by 1 inch. Bring them to a boil and cook until the potatoes are just tender, for about 15 to 20 minutes. Drain the potatoes, then spread them on a rimmed baking sheet to cool. Sprinkle the cooling potatoes with the vinegar, then refrigerate for 30 minutes.
Meanwhile, in a large bowl, combine the sour cream, barbecue sauce, chile powder, garlic powder, black pepper and cayenne pepper. Stir in the roasted red peppers, green onion and cheddar.
When the potatoes are cool, gently stir them into the sour cream mixture until well-coated. Season with salt. Refrigerate until ready to serve.
Makes 8 servings.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Drug enforcement effort in Hampton yields two arrests
- Hotel Monaco creative director: Success with whimsical decor requires open mind
- Normally tight-lippped Marshawn Lynch fires back at critics
- Homer-Center eyes school budget with $500K deficit
- Apptitude: Groovebook is the little album that could
- E-cigs save lives
- Fashion FYI: Exhibit of Mario Epanya’s fashion photos to end in Highland Park
- Hax: Friend’s remark about fiance being controlling nags at bride-to-be
- 3 in Westmoreland charged in painkiller ring
- First Draft: Local brewers craft friendships, hash out new recipes
- District college notes: Guy vaults to freshman record at Virginia