- 1/2 cup extra virgin olive oil, plus more as needed
- 5 long hots or long sweets, sliced into 1 inch chunks*
- kosher salt, as needed
- 1 pound fingerling or yukon gold potatoes, cut into large chunks
- 8 slices bacon
- freshly cracked black pepper, to taste
- 1/4 cup chopped chives, plus more for garnish
- sour cream, for serving
- Pour the oil into a medium saucepan over medium heat and add the long hots. Season generously with salt, then toss them around every few minutes until they’re totally softened, about 25 minutes.
- Preheat the oven to 350 degrees. Lay the bacon slices in an even layer on a foil lined sheet pan, then cook in the oven until crisp, about 20 minutes. Remove the bacon from the pan and place on paper towels to drain. Reserve the bacon fat (optional).
- Place the potatoes in a medium pot, cover with cool water and add enough salt to make the water taste like the ocean. Bring up to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes, then let them sit in the colander for a few minutes to dry out. Transfer to a bowl, then add the peppers and all of their oil, and crumble the bacon over top. Mix together, mashing some of the potatoes a bit as you go. Taste for seasoning and add more salt and pepper as needed.
- If the salad is a little dry, pour in a little bacon fat, or alternatively some extra olive oil. Add the chives and mix right before serving. Serve warm, with a dollop of sour cream and an extra sprinkling of chives.
- *Substitute your favorite hot or sweet peppers. Use about 3 cups chopped peppers, removing seeds for less heat if needed. Suggested substitutions: cubanelle, fresno, jalapeño or serrano.