A confetti of summer peppers brings sweet and spicy heat to this potato salad. It’s a lighter no-mayo salad, which relies on olive oil and white balsamic vinegar to bind the ingredients. White balsamic vinegar is made from Trebbiano grapes. The juice of the grapes is cooked at a low temperature and aged for no longer than one year. It contrasts with dark balsamic vinegar, which is made from the same grape. However, the juice is reduced and then aged for at least 12 years to achieve a rich, caramelized flavor and a dark, syrupy consistency. White balsamic vinegar is distinctively lighter and fruitier, which lends itself well to dressings, fruit, and salads.
The potatoes can be left unpeeled in this recipe. The skins will provide additional texture and nutrients to the salad. It’s important to toss the potatoes with the vinegar and oil while still warm to allow them to absorb the liquid and flavors as they cool. If white balsamic vinegar is unavailable, you can substitute a high-quality white wine vinegar and add 1 teaspoon of sugar.
