from the Willey Test kitchen
1 lb Red Potatoes
Peeled stalk from 1 head of Broccoli, chopped
1 Jalapeno Pepper
1 cup Sweet Red Pepper strips
1/2 cup mayonnaise
1/2 cup sour cream or whole-milk Greek yogurt
Salt and red pepper flakes to taste
1/4 cup sliced deli peppers (optional)
Place potatoes in a pot large enough to cover with cold water by 1-inch. Add a heaping tablespoon of salt and bring water to boil. Reduce heat, cover and simmer until potatoes can be pierced with a skewer. Remove potatoes with a slotted spoon, allow to cool on a kitchen towel. Meanwhile, prepare an ice water bath. Bring water to a boil again, add broccoli and blanch for 1 to 2 minutes, until crisp-tender, remove with a slotted spoon and shock in cold water to stop cooking. Remove to a kitchen towel to dry. Repeat this blanching, cooling and drying with the whole jalapeno and sweet red pepper strips, careful not to overcook. Peel potatoes and chop to desired size for potato salad, place in a salad bowl. Mince jalapeno and add to bowl along with other veggies. Dress with mayonnaise and sour cream, taste and correct seasoning. Stir in some spicy jarred peppers if desired. Serves 4.