Join! 12 weeks for $1

Spicy Potato Salad with Tomatoes and Pigeon Peas

4 to 6 Servings

40 minutes plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Solterito, often described as Peruvian chopped salad, was our inspiration for this colorful dish. Classic solterito (which translates from the Spanish as “little bachelor”) is made with choclo, a starchy Peruvian corn, and labor-intensive fava beans. To simplify, we took a few liberties with the ingredients. We use Yukon Gold potatoes as a buttery, starchy salad base and add canned pigeon peas (or butter beans). And in place of Peruvian rocoto chili, we spice things up with a combination of habanero (for heat) and a mini red sweet pepper (for color). Tomatoes and cilantro bring bright notes, and olive and queso fresco counter with savoriness.

4 to 6

Servings

Tip

Don’t allow the potatoes to cool before adding them to the dressed tomato mixture. The hot potatoes soak up flavor as they cool, which means every bite is well seasoned.

40 minutes

plus cooling

Ingredients

  • 1

    mini red sweet pepper OR ¼ red bell pepper, stemmed, seeded and roughly chopped

  • 1

    habanero chili, stemmed, seeded and roughly chopped

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews