potato salad with pickled peppers
from zahav (recipe below)
if you are offput by mayo-based potato salads, you might love this surprisingly light redition. it uses israeli shifka peppers, which remind me a bit of pepperoncini but with more of a kick. they are good and worth sourcing at your local mediterranean store, but pepperoncini would work as a substitute. with so few ingredients, good olive oil is key here too.
6 Yukon Gold potatoes (about 2 pounds) 6 tablespoons olive oil
2 garlic cloves, thinly sliced
1⁄2 cup chopped fresh cilantro
1⁄2 cup sbifka or other pickled peppers, sliced into thin rings
1 teaspoon kosher salt
Put the potatoes in a pot and cover with water by several inches. Bring to a boil. Cook until the potatoes pierce easily with a paring knife, 15 to 20 minutes. Drain and let cool. Peel and mash coarsely with a fork. Transfer to a bowl.
Warm 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for about 3 minutes. Pour the oil and garlic over the mashed potatoes. Add the remaining 1/4 cup oil, the cilantro, pickled peppers, and salt and mix to combine.
