Best Spicy Potato Salad with Tomatoes and Pigeon Peas Recipe | Christopher Kimball’s Milk Street

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Milk Street Recipe

Spicy Potato Salad with Tomatoes and Pigeon Peas

40 minutes plus cooling

Spicy Potato Salad with Tomatoes and Pigeon Peas

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

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