Potato
Salad Fra Diavolo
Ingredients
-
2 1/2 pounds
baby
Yukon gold potatoes, halved
-
Salt
-
1 tablespoon
ground fennel
-
1 tablespoon
smoked sweet paprika
-
2 tablespoons
chili powder
-
1 tablespoon
grill seasoning or coarse salt and
pepper
-
2 tablespoons
grainy mustard
-
2 tablespoons
red wine vinegar
-
1/3 cup
extra-virgin olive oil
-
1 small red
onion, chopped
-
3 to 4 ribs
celery with leafy greens, finely
chopped
-
A generous
handful fresh flat-leaf parsley,
coarsely chopped
-
3 tablespoons
chopped yellow hot pepper rings
Directions
Place potatoes
in pot, cover with water, bring to a
boil then salt the water. Cook
potatoes 12 to 15 minutes until
tender.
While potatoes
cook, combine spices and mustard
with vinegar, whisk in EVOO and add
the onions, celery and parsley to
the bowl. Drain potatoes and toss
them in dressing while they're still
hot, they'll absorb more dressing
and flavor. Garnish salad with
chopped hot peppers.
COMMENTS:
-
Love the Yukon Golds
but I suspect this would also be good with
the baby red potatoes
-
I didn't have any
ground Fennel and no time to run to the
market. I googled a substitute and
found that Tarragon would work...not my
favorite and will make sure I use fennel
next time.
-
This is a great dish
for taking to an event where it will sit
awhile (like a picnic or a potluck) because
there is no mayonnaise. However, I
wouldn't call it potato salad or your guests
will be expecting a different flavor.
-
The recipe calls for
quite a bit of chili powder...I used half of
that and it was still pretty strong so you
might want to work up to the amount
mentioned, tasting along the way.
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