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.<\/p>\n\n\n\n
Makes 6 to 8 Servings<\/p>\n\n\n\n
For the Salad:<\/strong> For the Dressing:<\/strong> Boil potatoes with skins on in water to cover until quite tender (can be cooked in a microwave). Drain; cool until 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-peeled1 tablespoons canola … <\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[174],"tags":[178,176],"class_list":["post-608","post","type-post","status-publish","format-standard","hentry","category-spicy-food","tag-salads","tag-spicy"],"_links":{"self":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/comments?post=608"}],"version-history":[{"count":1,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/608\/revisions"}],"predecessor-version":[{"id":653,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/608\/revisions\/653"}],"wp:attachment":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/media?parent=608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/categories?post=608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/tags?post=608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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\u20135 jalape\u00f1os, seeded and chopped (depends on desired pungency)
\u00bd cup green celery, coarsely chopped<\/p>\n\n\n\n
1 tablespoon dry mustard
1 teaspoon freshly ground black pepper
\u00bd teaspoon ground cayenne pepper or Aleppo pepper, or to taste
2 teaspoons salt
\u00bc cup olive oil
2 tablespoons cider or herbed vinegar<\/p>\n\n\n\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"