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Peruvian Potato Salad
Cook Mode Keep screen awake
Level Intermediate
Serving 6 to 8 servings
Prep 30 min
Cook
Total 30 min
Prep 30 min
Cook
Peru gave potatoes to the world and this Peruvian Potato Salad is one of the most famous potato appetizers from the Peruvian highlands. The local herb, palillo, in this dish reflects Indian origins and lends a bright yellow color similar to turmeric. Yukon gold potatoes are comparable to the yellow Peruvian papa amarilla, and any hot pepper, like serranos or jalapeños may be substituted for the ají paste.
Peruvian Potato Salad, a vibrant offering with roots in Peru potato recipes, features the creamy richness of NESTLÉ® CARNATION® Evaporated Milk. This delicious Peru potato recipe showcases the distinct flavor of ají amarillo paste, complemented by the zestiness of lemon juice and the warmth of hot yellow Peruvian peppers. The dish is beautifully presented on head Boston red leaf or Bibb lettuce, garnished with Peruvian black olives that add a touch of depth.
This intermediate-level Peru potato dish, perfect for occasions like Labor Day and Memorial Day, making it an excellent choice for those looking to explore authentic Peruvian Potatoes recipes. The inclusion of fresh-ground black pepper and salt perfectly balances the multitude of flavors, creating a Peruvian Potato recipes masterpiece that’s both delightful and memorable.
Peruvian Potato Salad, a vibrant offering with roots in Peru potato recipes, features the creamy richness of NESTLÉ® CARNATION® Evaporated Milk. This delicious Peru potato recipe showcases the distinct flavor of ají amarillo paste, complemented by the zestiness of lemon juice and the warmth of hot yellow Peruvian peppers. The dish is beautifully presented on head Boston red leaf or Bibb lettuce, garnished with Peruvian black olives that add a touch of depth.
This intermediate-level Peru potato dish, perfect for occasions like Labor Day and Memorial Day, making it an excellent choice for those looking to explore authentic Peruvian Potatoes recipes. The inclusion of fresh-ground black pepper and salt perfectly balances the multitude of flavors, creating a Peruvian Potato recipes masterpiece that’s both delightful and memorable.
Ingredients
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Directions
Cook Mode
Keep screen awake
Step 1
Combine onion, peppers, finely chopped garlic, cilantro, juice from 1 lemon, ¼ teaspoon salt and ¼ teaspoon ground black pepper in small bowl. Cover; refrigerate for up to one day.
Step 2
Place queso fresco and evaporated milk in blender container; process until well blended. Add 1 hard cooked egg (sliced), crackers, ají paste, coarsely chopped garlic, palillo, juice from ½ lemon and oil; blend until smooth. Season to taste with salt, if desired. Place in bowl. Cover; refrigerate for 2 hours until chilled. Sauce will thicken while cooling.
Step 3
Fold chilled potatoes and sauce together with a rubber spatula.
Step 4
To Serve, line large serving platter with lettuce leaves. Arrange potatoes with sauce in center. Sprinkle top with freshly ground black pepper. Place onion salsa around border of plate surrounding potatoes. Garnish with olives, remaining hard cooked eggs (quartered lengthwise) and tomato wedges.
Step 5
*If queso fresco is hard to find, substitute 6 ounces feta cheese and 2 ounces of cream cheese, mixed until combined.
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