Early fall yields a rainbow of pepper fruit at the farmers’ market — sweet bells, cherries, Hungarians, Fresnos, Jimmy Nardellos, poblanos. It’s impossible not to scoop up a bag’s worth of these beauties simply for their colors and shapes. The trick is to find all sorts of ways to put them to use. Here is one — this peppery potato salad.
A confetti of assorted peppers and a generous amount of herbs add sweet heat and freshness to this colorful autumn salad. It’s a no-mayo potato salad, letting olive oil and vinegar stand in as a light and bright dressing, while shining the spotlight on the flavor of the potatoes and peppers. Feel free to mix and match the herbs to your taste — I used parsley and mint, but dill, cilantro and chives are also great.
White balsamic vinegar is my favorite vinegar to use in a potato salad. Unlike dark balsamic vinegar, where grape juice is reduced and then aged for at least 12 years to achieve a rich, caramelized flavor and syrupy consistency, white balsamic is made by cooking white Trebbiano grape juice at high pressure and low temperature, and then aged for no longer than a year. The result is a distinctively lighter, fruitier and golden version of vinegar, which lends itself well to dressings, fruit and salads.