3 peppers add pop to your July 4 potato salad

  • Posted: Tuesday, July 2, 2013 12:27 a.m.
    UPDATED: Tuesday, July 2, 2013 12:28 a.m.
Three-pepper barbecue potato salad
Three-pepper barbecue potato salad

One variety of pepper just isn’t enough to get this potato salad ready for your July Fourth celebration. So we upped it to three — black pepper, cayenne pepper and roasted red peppers — each adding their own distinct flavor. And don’t worry, the bite of black and cayenne peppers are tamed by the sweet roasted red peppers and the sour cream dressing.

Want to add fourth and fifth varieties? Mix in some diced mild Peppadew peppers (tangy, but not much heat) and banana peppers (sweet and crunchy). For a crunchy contrast, you even could add a sixth with a diced fresh green bell pepper.


Three-Pepper Barbecue Potato Salad

Start to finish: 1 hour (15 minutes active)

Servings: 8



2 pounds red potatoes, cubed

1 tablespoon cider vinegar

1/2 cup sour cream

1/2 cup barbecue sauce

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground

black pepper

1/4 teaspoon cayenne pepper,

or to taste

12-ounce jar roasted

red peppers, drained, patted

dry and chopped

4 scallions, chopped

1 cup shredded sharp

cheddar cheese

Salt, to taste

Place the potatoes in a large pot and add enough water to cover them by 1 inch. Bring to a boil and cook until the potatoes are just tender, about 15 to 20 minutes. Drain the potatoes, then spread them on a rimmed baking sheet to cool. Sprinkle the cooling potatoes with the vinegar, then refrigerate for 30 minutes.

Meanwhile, in a large bowl combine the sour cream, barbecue sauce, chili powder, garlic powder, black pepper and cayenne pepper. Stir in the roasted red peppers, scallions and cheddar.

When the potatoes are cool, gently stir them into the sour cream mixture until well coated. Season with salt. Refrigerate until ready to serve.

Nutrition information per serving: 210 calories; 70 calories from fat (33 percent of total calories); 8 g fat (4 g saturated; 0 g trans fats); 25 mg cholesterol; 29 g carbohydrate; 3 g fiber; 7 g sugar; 7 g protein; 470 mg sodium.

Notice about comments:

Salisburypost.com is pleased to offer readers the ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. Salisburypost.com cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not Salisburypost.com. If you find a comment that is objectionable, please click "report abuse" and we will review it for possible removal. Please be reminded, however, that in accordance with our Terms of Use and federal law, we are under no obligation to remove any third party comments posted on our website. Full terms and conditions can be read here.

Do not post the following:

  • Potentially libelous statements or damaging innuendo.
  • Obscene, explicit, or racist language.
  • Personal attacks, insults or threats.
  • The use of another person's real name to disguise your identity.
  • Comments unrelated to the story.