Spicy Charapita Potato Salad

Looking to switch up potato salad? The addition of radishes adds a peppery, crunchy earth note to the dish and the charapita adds the perfect heat!



INGREDIENTS:

- 2 lbs of Baby Potatoes, halved

- 2 Cups Mayo

- 1/4 Cup Charapita

- 1/4 Cup Pesto (store bought or homemade)

- 1 Cup Green Onions, thinly sliced

- 1 Cup Radishes, paper thinly sliced

- 1 Cup Celery, peeled and diced

- 2 Handfuls Arugula

- Salt and Pepper to Taste

- 2 Cups Vinegar

STEPS:

1. Boil potatoes in 4 cups of water and 2 cups of vinegar, (water should be salty enough to taste like the ocean) for 15-20 minutes or until fork tender.

2. Strain potatoes and let cool.

3. Combine with all other ingredients and serve!