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Spiced Ruby Potato Salad

This rich-tasting colorful salad brings any main dish to life, especially grilled or picnic items.

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

2 pounds red bliss or all purpose potatoes, cut into large dice

1 pound sweet potatoes, peeled and cut into large dice

-- Water

1 medium red onion, minced

1 -- (7.5-ounce) jar roasted red peppers, drained and chopped

1 -- scotch bonnet or jalapeno pepper, seeded and minced

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon smoked paprika

1/4 cup capers

1/4 cup green olives, chopped

1/4 cup chopped fresh oregano or cilantro

1/2 cup chopped roasted unsalted peanuts

1 cup thawed frozen green peas or steamed fresh

-- Salt, to taste

1 cup fresh corn cut from the cob

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.

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