Ingredients:
- 1 bunch of mint and/or parsley
- To taste, red wine vinegar
- To taste, extra virgin olive oil
- To taste, oregano
- To taste, salt
- Habanero Fatali pepper pâté
- 800 g of potatoes
Boiled potato salad is a simple and tasty recipe, perfect as a side dish for any season. Whether paired with meat, fish, eggs, or cheese, it's always a great choice, and with the addition of Habanero Fatali pepper, it gains a spicy and bold touch that will surprise your guests.
To start, wash the potatoes thoroughly and place them in a large pot. Cover them with cold water and bring to a boil. Let them cook for about 30-35 minutes, depending on the size of the potatoes. Check the doneness by piercing them with a fork. Once ready, drain them and let them cool for a few minutes.
When the potatoes are warm, peel them and cut them into fairly large cubes. Place the potato pieces in a large bowl. Meanwhile, finely chop a bunch of fresh mint or parsley, depending on your preference, and add it to the potatoes.
Now let's prepare the dressing: in a small bowl, mix some extra virgin olive oil with a bit of Habanero Fatali pepper pâté. Add a drizzle of red wine vinegar, a pinch of oregano, and a dash of salt. Stir well and pour the dressing over the potatoes.
Gently mix the salad to distribute the flavors evenly, being careful not to break the potato pieces. Let the potato salad sit for at least 10 minutes, in the fridge or at room temperature, so it absorbs the flavors and becomes even tastier.
