Someone yesterday requested spicy potato salad or cole slaw recipes. I found another 3 that I have made (during the summer) and they are all tasty: * Exported from MasterCook * Red Hot Potato Salad Recipe By : Hot & Spicy & Meatless by Dave DeWitt, M.J.Wilan & M. Stock Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 small red potatoes (with skins on) -- scrubbed 1/4 cup rice wine vinegar -- or champagne vinegar 1/4 cup chile-infused oil 2 tbsp fresh dill seed -- or 1 tbsp dried 3/4 tsp shallots -- chopped 2 serrano or jalapeno chiles -- stemmed, sliced salt and pepper -- to taste Place the potatoes in a large Dutch-style oven and cover with water. Bring the pot to a boil and then turn it down to a low boil. Cook the potatoes, uncovered, for 10-15 minutes, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield to the knife. Do not overcook. Drain the potatoes and place them in a large bowl. Using a sharp knife, cut the potatoes in halves (if they are small) or quarters (if they are large). Sprinkle the vinegar over the tops of the potatoes and then sprinkle them with the chile oil. Toss gently. Add the dill, shallots, pepper rings, and the salt and pepper. Toss gently. Serve warm. - - - - - - - - - - - - - - - - - - NOTES : Heat Scale: Medium * Exported from MasterCook * Zippy Apple Coleslaw Recipe By : Hot & Spicy & Meatless by Dave DeWitt, M. Wilan & M. Stock Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small red cabbage -- shredded 3 apples -- peel/core/shred 2 cups red bell peppers -- diced 2 cups red onion -- diced 3 roasted poblanos -- peel/seed/stem/dice 1 chipotle pepper -- in adobo, pureed 1/2 cup lemon juice 1/2 cup plain nonfat yogurt 1/2 cup light mayonnaise dash salt 1 tbsp New Mexican red chile powder -- Chimayo preferred Combine the shredded cabbage, apples, bell peppers, red onions, and poblanos in a large bowl. Set aside. In a large bowl, mix the pureed chipotle and the lemon juice. Next add the yogurt, mayonnaise, salt, and red chile powder. Mix well. Pour the dressing over the cabbage, apple, and pepper cole slaw. Toss to coat evenly. Refrigerate for at least 2 hours before serving. - - - - - - - - - - - - - - - - - - NOTES : Heat Scale: Medium * Exported from MasterCook * Southwestern Potato Salad Recipe By : Bold American Food by Bobby Flay Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup prepared mayonnaise -- reg or low fat 1/4 cup dijon mustard 2 tbsp fresh lime juice 1 med tomato -- chopped 2 tbsp cilantro -- chopped 1/2 jalapeno -- finely diced 2 scallions -- chopped 1/2 med red onion -- thinly sliced 1/2 tsp cayenne powder 1 small clove garlic -- minced salt and freshly ground black pepper 16 new potatoes -- cook/drain/slice With a spatula, combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well. Sezson to taste and pour over the warm potatoes. - - - - - - - - - - - - - - - - - - NOTES : Notes from the book: This summer salad became a Mesa Grill phenomenon after I prepared it on television. Guests request it all the time. It's one of the classics, an American favorite with a southwestern twist. Risa's notes: As always, make it hotter if you wish. 1/2 jalapeno is pretty lame so add serranos or whatever is your favorite pepper. I always use a whole pepper or 1 serrano since hubby is not a C-H and can't take it too hot. RisaG