Spicy pumpkin potato salad

original blog post:

Ingredients

1 ½ cup mayo

1 jalapeno pepper

1 red pepper

1 poblano pepper

3 shallots minced

3 garlic cloves shredded

1 tablespoon chopped chives

3 sage leave minced

½ teaspoon Siracha hot sauce

1 teaspoon Maple syrup

3 pinches Salt

¼ teaspoon Black pepper

½ teaspoon Onion powder

½ teaspoon Smoked paprika

¼ teaspoon allspice

3 cups roasted pumpkin

2 cups cooked potato

Instructions

• Preheat oven to 400 degree
• Peel chop and cook pumpkin until tender on a non-stick baking sheet
• Set aside pumpkin to completely cool
• Bring some salted water to boil and cook the potatoes until fork tender
• Rinse the potatoes,with cold water after cooked and allow it to cool
• Place all the peppers on the open flames and allow them to char
• Once charred completely put in a sealable container and leave them to steam for 5 minutes
• Run the peppers under some water to remove the charred skin
• Remove the seeds and stem and slice peppers
• In a bowl make the dressing by combining , mayo, roasted peppers, shallots, garlic, chives, sage leaves, siracha and maple syrup
• Add the cooled potatoes and pumpkin
• Season with black pepper, salt, onion powder, smoked paprika, and all spice
• Place in a sealable container and refrigerate for at least 45 minutes for it to chill and for the flavors to develop
• This is best is made from the day before.