“Black-eyed peas for good luck.”
1hr 55mins

Ingredients Nutrition


  1. In a saucepan (big enough to accomodate the potatoes without crowding), add potatoes, water to cover, and 1 teaspoon salt per quart of water.
  2. Cover partially and bring to a boil; cook about 20-25 minutes or until the potatoes are tender when pierced.
  3. Drain the potatoes in a collander; return potatoes to the warm saucepan and toss them over low heat to dry them.
  4. When cool enough to handle, peel and cut into 1/4-inch cubes.
  5. Put potatoe cubes in a large bowl and sprinkle with the cider vinegar while still warm.
  6. To make the dressing: in a bowl, whisk the canola oil, sugar, vinegar, salt, pepper, and Tabasco until well blended.
  7. To the potatoes add the black-eyed peas, bell peppers, celery, onion, sausage, and cilantro.
  8. Pour the dressing over all and mix gently to coat thoroughly.
  9. Season with salt and pepper.
  10. Cover and refrigerate.
  11. May serve chilled or at room temperature.
  12. Right before serving, garnish with radish slices.

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