One variety of pepper just isn’t enough to get this potato salad ready for your July Fourth celebration. So we upped it to three — black pepper, cayenne pepper and roasted red peppers — each adding their own distinct flavor. And don’t worry, the bite of black and cayenne peppers are tamed by the sweet roasted red peppers and the sour cream dressing.
Want to add fourth and fifth varieties? Mix in some diced mild Peppadew peppers (tangy, but not much heat) and banana peppers (sweet and crunchy). For a crunchy contrast, you even could add a sixth with a diced fresh green bell pepper.

Start to finish: 1 hour (15 minutes active)
Servings: 8

2 pounds red potatoes, cubed
1 tablespoon cider vinegar

1/2 cup sour cream
1/2 cup barbecue sauce

1 teaspoon chili powder
1/2 teaspoon garlic powder

1/2 teaspoon ground
black pepper

1/4 teaspoon cayenne pepper,
or to taste

12-ounce jar roasted
red peppers, drained, patted
dry and chopped

4 scallions, chopped
1 cup shredded sharp

cheddar cheese
Salt, to taste

Place the potatoes in a large pot and add enough water to cover them by 1 inch. Bring to a boil and cook until the potatoes are just tender, about 15 to 20 minutes. Drain the potatoes, then spread them on a rimmed baking sheet to cool. Sprinkle the cooling potatoes with the vinegar, then refrigerate for 30 minutes.
Meanwhile, in a large bowl combine the sour cream, barbecue sauce, chili powder, garlic powder, black pepper and cayenne pepper. Stir in the roasted red peppers, scallions and cheddar.
When the potatoes are cool, gently stir them into the sour cream mixture until well coated. Season with salt. Refrigerate until ready to serve.

Nutrition information per serving: 210 calories; 70 calories from fat (33 percent of total calories); 8 g fat (4 g saturated; 0 g trans fats); 25 mg cholesterol; 29 g carbohydrate; 3 g fiber; 7 g sugar; 7 g protein; 470 mg sodium.