For spicy food lovers, Ray’s added ingredients make perfect sense. After all, potatoes have a mild, earthy taste on their own, so they serve as the ideal base for more robust flavors, whether you’re opting for the spicy or herbaceous.
Per her recipe, Ray suggests elevating the taste of spuds by mixing in a chopped red bell pepper along with any of your favorite jarred or canned peppers, from jalapeños to hot pepper rings. The chef then adds a splash of hot pepper juice from the can or jar, and mixes the ingredients with some wine or cider vinegar and extra-virgin olive oil, ensuring a moist and flavorful punch with each bite. It’s worth noting that, in addition to infusing the potatoes with a ton of flavor, the peppers also work to round out the texture of the dish, complementing the soft and tender spuds with their distinctive crunch.
Try Ray’s additions to potato salad, and you’re guaranteed to bring the heat to your next gathering. Just be sure to keep the water flowing for your guests.
