Pepper and Scallion Potato Salad

2.5 lbs small potatoes, such as baby Yukon Gold or red-skinned
2 ounces jarred hot rings, drained and chopped, about 3 tablespoons (I usually omit.)
1 small red bell pepper, cored, seeded, and chopped
4 scallions, chopped
3 tablespoons cider or wine vinegar
1/4 cup extra-virgin olive oil (EVOO)

Chunk up the potatoes, cutting them into large bite-size pieces, and place them in a pot with water to cover. Bring to a boil, then simmer until tender, 10 to 12 minutes. Drain the potatoes and return them to the hot pot to dry them out. Add the hot peppers, bell peppers, and scallions to the pot, then dress everything with a splash of the hot pepper juice and the vinegar. Toss to combine, then drizzle with 1/4 cup of the EVOO to coat the salad evenly. Season with salt and pepper.

Note: I usually let the potatoes boil until they are falling apart. I feel like they soak up the vinegar and olive oil better. Chris likes them more firm.

Recipe from Rachael Ray 365: No Repeats