Valencia Potato Salad

  • Yield 6 servings

A Spanish-style potato salad dressed with a light vinaigrette.

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


2 pounds red bliss or Yukon gold potatoes
Salt, to taste
1 medium red onion, chopped
1 cup red pimientos, drained and chopped
1 green bell pepper, cored, seeded and chopped
1/2 cup frozen peas, thawed
1/2 cup extra-virgin olive oil
1/4 cup 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.



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