You are here: Home » Recipes » Valencia Potato Salad Valencia Potato Salad Recipe by Relish Contributor Yield 6 servings A Spanish-style potato salad dressed with a light vinaigrette. PrintEmail If you have the time, use fresh-roasted or grilled red peppers. This potato salad is better served at room temperature. Ingredients 2 pounds red bliss or Yukon gold potatoes Salt, to taste Water1 medium red onion, chopped1 cup red pimientos, drained and chopped1 green bell pepper, cored, seeded and chopped1/2 cup frozen peas, thawed1/2 cup extra-virgin olive oil1/4 cup red wine vinegar or sherry vinegar Juice of 1 lemon2 garlic cloves, minced pinch cayenne pepper Instructions Cook potatoes in boiling salted water 12 to 15 minutes until tender. Cool and chop potatoes into 1/2-inch pieces. Place in a large nonreactive mixing bowl. Add onions, pimientos, peppers, peas, oil, vinegar, lemon juice, garlic, salt and cayenne pepper. Mix well. Allow to rest at room temperature 20 minutes before serving.