I was taught a very similar recipe by a friend who is a great chef in Chicago. When I moved back home to LA (that's Lower Alabama), my version was met with a LOT of skepticism from my friends and family, but as time went by it became (almost)everyone's favorite. My apologies to the many older cousins, aunts, etc., whose lives I ruined with my "yankee ways" LOL, but after all - you keep the best of the old and make room for the new. And just look at it this way - you can save money now because you don't have to cook so much at family gatherings now! LOL
scrub potatoes and remove eyes, but DO NOT peel. Half or quarter potatoes until all chunks are approximately no larger than about an 1-1/2". Boil until tender, but not mushy. When fork will penetrate all the way through the largest piece with no resistance. Drain when done and put aside until cooled slightly. NOT in fridge as this recipe is served warmed and NEVER cold.
Chop roasted red peppers into approx. 1" pieces and mix with remaining ingredients in a medium bowl and add to warm potatoes. Toss all until potatoes are coated with mixture. Do not over mix or mix with really hot potatoes or you'll end up with flavored mashed potatoes! If the salad appears too dry, you can add just a little of the juice the peppers are canned in.