Spiced Ruby Potato Salad

  • Yield 8 to 10 servings

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
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


  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.