Latin Potato Salad

Latin Potato Salad
Servings: 6 Prep 20 mins Cook 20 mins


  • 2 pounds small red potatoes
  • 1 small green pepper, seeded and finely chopped
  • 1/2 medium Spanish onion, halved and thinly sliced
  • 1/2 cup pitted alcaparrado (such as Goya brand), coarsely chopped (see Note)
  • 2 tablespoons chopped cilantro
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons brine from alcaparrado
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Place potatoes in a medium-size saucepan and add enough cold water to cover by 1 inch. Lightly salt and bring to a boil. Reduce to a moderate simmer and cook for 15 to 20 minutes or until fork tender. Drain.

2. Cut potatoes into halves or quarters, depending on the size, so each piece is about 3/4 -inch. Place in a large bowl with green pepper, onion, alcaparrado and cilantro.

3. In a bowl, whisk oil, vinegar, brine, salt and pepper. Gently toss with potato mixture and let stand, covered, at room temperature until cool.

4. Serve at room temperature or chilled.


5. If you cannot find alcaparrado (a mix of Manzanilla olives, pimiento and capers) at your local supermarket, assemble your own substitute: stir together 1/2 cup chopped pimiento-stuffed olives and a tablespoon of capers.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 264, Fat, total (g): 15, chol. (mg): , sat. fat (g): 2, carb. (g): 30, fiber (g): 4, pro. (g): 4, sodium (mg): 334, Percent Daily Values are based on a 2,000 calorie diet.