You can make these as spicy or creamy as you want. More peppers! More cheese! Use the good olives.
Warm Potato Salad
- 28 ounces new potatoes (or those small multi-colored ones)
- 4 ounces feta
- 4-6 serrano or cayenne peppers, cut in large rings
- 1/3 cup stuffed olives, sliced (we used pimento and garlic ones)
- olive oil
Boil potatoes until fork tender, about 10 minutes. Grease a large casserole dish and toss in peppers and potatoes. Roast until the peppers are tender and the potatoes are crispy, about 25 minutes. (You can slice them in half first, which we plan to do next time, or leave them whole.) While potatoes are still warm, crumble feta over them and stir. Mix in the olives and adjust seasoning.