Red Hot Potato Salad - Fiery Foods & Barbecue Central
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Cooking tools:
- Dutch oven
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
- Stove
Ingredients
- 10 small red potatoes, scrubbed thoroughly, skins left on
- 1/4 cup rice wine vinegar or Champagne vinegar
- 1/4 cup chile-infused oil
- 2 tablespoons fresh dill or 1 tablespoon of dried dill
- 3/4 cup chopped shallots
- 2 serrano or jalapeño chiles, stems removed, sliced into thin rings
- Salt
- pepper
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