Peperoncini Potato Salad

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Place washed potatoes into a pot with cold water, season with salt so it tastes “salty like the sea” and bring water to a boil on high heat.  Cook potatoes until they are easily pierced with the tip of a knife, about 15 minutes.

Drain and rinse under cool water.  Cut potatoes into bite size pieces and place into a medium sized mixing bowl.  Add the peperoncini, capers, zest and parsley.  Drizzle on the evoo and gently toss to combine.  Add a tablespoon or two of the peperoncini brine for some added “zing”. Season with salt and pepper to taste and serve.