Spiced Ruby Potato Salad
- Yield: 8 to 10 servings
You can use fresh peas, which need to be steamed lightly, or frozen peas.
Ingredients
- 2pounds red bliss or all purpose potatoes, cut into large dice
- 1pound sweet potatoes, peeled and cut into large dice
- Water
- 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
Instructions
- 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
