Trio of peppers adds pop to potato salad

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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

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