Purple Potato Salad with Roasted Grape Tomatoes and Sweet and Hot Peppers

No need for boring potato salad at your next picnic! Wow the crowd with this purple version. I added roasted grape tomatoes and parsley in a light vinaigrette --- but the real kicker? The addition of red and green chile peppers and sweet yellow bell pepper. When it comes to the hot peppers, add a little, add a lot, it's up to you and your palette. And, for more intense heat, make sure to keep the seeds intact. For a heat-free version. use red and green bell peppers instead of hot chile peppers.

Purple Potato Salad with Grape Tomatoes and Hot Peppers
For the best results, toss the potatoes in the vinaigrette (with the other ingredients) while they're still warm, so they soak up the most flavor.

Cooking spray
1 1/2 pound purple potatoes (fingerling potatoes work too)
1 1/2 cups grape tomatoes
1 small yellow bell pepper, seeded and thinly sliced
1/2 cup thinly sliced red onion
1 each red and green chile pepper (jalapeno, cayenne, habanero, etc.), thinly sliced
1/4 cup olive oil
2 tablespoons cider vinegar
1 teaspoon honey mustard
2 tablespoons Italian parsley leaves.
Salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Place the potatoes in a large stock pot and pour over enough cold water to cover the potatoes by at least 2 inches. Set the pan over high heat and bring to a boil. Reduce the heat to medium-high and boil for 12 to 15 minutes, until the potatoes are fork-tender (cooking time will vary depending on the size of your potatoes). Drain and set aside.
Meanwhile, spread the tomatoes out on the prepared baking sheet. Roast until tomatoes shrink and start to blister, about 10 to 15 minutes. Set aside.
When the potatoes are cool enough to handle, cut them into 3- to 4-inch pieces and transfer to a large bowl. Add the tomatoes, yellow pepper, onion, and chile peppers.
In a small bowl, whisk together the oil, vinegar and mustard. Add the mixture to the potatoes and toss to coat. Fold in the parsley. Season to taste with salt and pepper.

Serves 4