Spiced Ruby Potato Salad

  • Yield: 8 to 10 servings

You can use fresh peas, which need to be steamed lightly, or frozen peas.


2pounds red bliss or all purpose potatoes, cut into large dice
1pound sweet potatoes, peeled and cut into large dice
1medium red onion, minced
1 (7.5-ounce) jar roasted red peppers, drained and chopped
1 scotch bonnet or jalapeno pepper, seeded and minced
1/4cup extra-virgin olive oil
2tablespoons red wine vinegar
1tablespoon smoked paprika
1/4cup capers
1/4cup green olives, chopped
1/4cup chopped fresh oregano or cilantro
1/2cup chopped roasted unsalted peanuts
1cup thawed frozen green peas or steamed fresh
Salt, to taste
1cup fresh corn cut from the cob


  1. Combine potatoes in a large saucepan and cover with water. Bring to a boil and cook 15 to 18 minutes until tender. Transfer to a large mixing bowl. Combine potatoes and all remaining ingredients including corn, if using. Toss well. Allow to stand at room temperature 30 minutes before serving.

Nutritional Info *per serving

  • Calories 261
  • Fat 10g
  • Saturated Fat 1g
  • Cholesterol 0g
  • Sodium 351mg
  • Carbohydrate 36g
  • Fiber 6g
  • Sugars 7g
  • Protein 7g