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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
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
-
01In a blender, combine the sweet pepper, habanero, oil, vinegar and ½ teaspoon each salt and pepper. Puree until mostly smooth, about 1 minute, stopping the blender once and scraping down the sides, then transfer to a large bowl. Add the tomatoes, pigeon peas and shallot. Stir to combine, then set aside while the potatoes cook.
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