Valencia Potato Salad

  • Yield: 6 servings

If you have the time, use fresh-roasted or grilled red peppers. This potato salad is better served at room temperature.


2pounds red bliss or Yukon gold potatoes
Salt, to taste
1medium red onion, chopped
1cup red pimientos, drained and chopped
1 green bell pepper, cored, seeded and chopped
1/2cup frozen peas, thawed
1/2cup extra-virgin olive oil
1/4cup red wine vinegar or sherry vinegar
Juice of 1 lemon
2 garlic cloves, minced
pinch cayenne pepper


  1. 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.

Nutritional Info *per serving

  • Calories 365
  • Fat 19g
  • Saturated Fat 3g
  • Cholesterol 0mg
  • Sodium 32mg
  • Carbohydrate 45g
  • Fiber 5g
  • Protein 5g