Chicken and Sausage Gumbo
Spiced Ruby Potato Salad
This rich-tasting colorful salad brings any main dish to life, especially grilled or picnic items.
You can use fresh peas, which need to be steamed lightly, or frozen peas.
Ingredients
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2 pounds red bliss or all purpose potatoes, cut into large dice
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1 pound sweet potatoes, peeled and cut into large dice
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Water
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1 medium red onion, minced
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1 (7.5-ounce) jar roasted red peppers, drained and chopped
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1 scotch bonnet or jalapeno pepper, seeded and minced
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1/4 cup extra-virgin olive oil
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2 tablespoons red wine vinegar
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1 tablespoon smoked paprika
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1/4 cup capers
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1/4 cup green olives, chopped
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1/4 cup chopped fresh oregano or cilantro
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1/2 cup chopped roasted unsalted peanuts
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1 cup thawed frozen green peas or steamed fresh
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Salt, to taste
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1 cup fresh corn cut from the cob
Instructions
- Combine potatoes in a large saucepan and cover with water. Bring to a boil and cook 15 to 18 minutes until tender. Transfer to a large mixing bowl. Combine potatoes and all remaining ingredients including corn, if using. Toss well. Allow to stand at room temperature 30 minutes before serving.
Nutritional Info (per serving)
- Calories 261
- Fat 10g
- Saturated Fat 1g
- Cholesterol 0g
- Sodium 351mg
- Carbohydrates 36g
- Fiber 6g
- Sugars 7g
- Protein 7g
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