Por When entertaining guests, it is always a blessing to be able to make some dishes well before the event.This is one that must be made ahead of time so that the flavors will meld and be absorbed into the potatoes.
Makes 6 to 8 Servings
For the Salad:
2 pounds red, new potatoes, un-peeled
1 tablespoons canola oil
1 medium-size red or purple onion, thinly sliced
5 garlic cloves, peeled and minced
3 medium Bell Peppers, 1 each red, yellow, orange; seeded and julienned
1–5 jalapeños, seeded and chopped (depends on desired pungency)
½ cup green celery, coarsely chopped
For the Dressing:
1 tablespoon dry mustard
1 teaspoon freshly ground black pepper
½ teaspoon ground cayenne pepper or Aleppo pepper, or to taste
2 teaspoons salt
¼ cup olive oil
2 tablespoons cider or herbed vinegar
Boil potatoes with skins on in water to cover until quite tender (can be cooked in a microwave). Drain; cool until
easy to handle; cut each potato into large chunks. Heat oil in a heavy skillet over medium heat; cook onion, garlic,
peppers, and celery, stirring until tender. Combine with warm potatoes. In a small bowl, blend dressing ingredients
with a wire whisk until smooth. Pour over warm vegetables; toss gently. Refrigerate for several hours or overnight
to let flavors blend.Allow salad to stand at room temperature 1 hour before serving.