Spicy Chinese Potato Salad

Happy Harry #2's Note:

I saw a recipe like this on another web site. There were two ingredients I did not like...so by the time I changed that, I was also changing other things and came up with this....a potato salad WITHOUT the white stuff! UPDATE: My thanks to Susie D for reviewing recipe and for her honesty about the oil. It was not oily when I put it together and perhaps that was due to mixing while the potatoes were still very warm, thus absorbing the oil.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1/4 cup peanut oil
• 4 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2-1 teaspoon fresh garlic, fine mince
• 1/4 teaspoon cayenne pepper
• 1/8-1/4 teaspoon white pepper
• 4 medium potatoes, peeled and cut into 1-inch pieces
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 cup green onion, thin slice

Directions:

1. Combine first seven ingredients in blender.
2. Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
3. Drain well. Combine with peppers, onion and parsley in large bowl.
4. Add blended dressing and toss gently. Add salt to taste.
5. Cover and chill.

Reviews

[Susie D]

With the red & yellow peppers and the green from the onions & parsley this is colorful in the bowl. I liked the combination of flavors, but found the salad overly oily. Next time I will start with half of the oil & proceed from there. I was expecting something fairly spicy, but found 1/4 t of cayenne not enough spark. I ended up adding a good shake of red pepper flakes & several more sprinkles of additional cayenne. Heat levels though are very subjective so it might be enough as written for others. Made for this month's Asian Tag Game.