Latin Potato Salad

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

Ingredients

  • 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.

Note:

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.