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Peruvian Potato Salad

Level
Intermediate
Prep
30 minutes
Servings
12 servings
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.
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 1 medium red or yellow onion, halved and thinly sliced into half moons, rinsed in cold water, drained
  • 1 to 2 hot yellow Peruvian peppers or jalapeños, seeded and chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons finely chopped fresh cilantro or parsley
  • Juice of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 pounds (about 10 medium) Yukon Gold potatoes, boiled, cooled and refrigerated, cut into quarters lengthwise
  • 3 hard-cooked eggs, peeled, divided
  • 8 ounces queso fresco, feta* or muenster-style cheese, crumbled
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 soda crackers or saltine crackers
  • 1 to 2 tablespoons ají amarillo (Peruvian hot yellow pepper) paste or 3-inch yellow or other hot pepper, seeded and finely chopped
  • 1 clove garlic, coarsely chopped
  • 1/2 teaspoon palillo or turmeric
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 head Boston red leaf or Bibb lettuce, washed, leaves separated
  • 8 to 10 Peruvian black olives or kalamata olives, pitted, sliced in half
  • 1 tomato, cut in wedges
  • Fresh ground black pepper to taste
MAKE IT
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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