19 Print View Full Screen Save

Peruvian Potato Salad

Peruvian Potato Salad
Makes:
12 servings
Prep Time:
30
minutes
Total Time:
150
minutes
Vegetarian
based on
4 reviews
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.

In this recipe:


Store Locator

Ingredients:

  • 3 lbs. Yukon gold potatoes (about 10 medium), boiled, cooled and refrigerated; cut into quarters lengthwise
  • 3 hard-cooked eggs, peeled, divided
  • 8 ozs. queso fresco, feta* or muenster-style cheese, crumbled
  • 2/3 cup (5 fl. oz. 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 garlic clove, 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
  • Peruvian Onion Salsa (see recipe below)
  • Fresh ground black pepper to taste

Directions:

PLACE queso fresco and evaporated milk in blender container; process until well blended. Add 1 hard cooked egg (sliced), crackers, ají paste, garlic, palillo, lemon juice 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.

FOLD chilled potatoes and sauce together with a rubber spatula.

TO SERVE, line large serving platter with lettuce leaves. Arrange potatoes with sauce in center. Sprinkle top with freshly ground black pepper. Place Peruvian Onion Salsa around border of plate surrounding potatoes. Garnish with olives, remaining hard cooked eggs (quartered lengthwise) and tomato wedges.

PERUVIAN ONION SALSA
COMBINE
1 medium red or yellow onion (halved and thinly sliced into half-moons, rinsed in cold water and drained), 1 to 2 hot yellow Peruvian peppers or jalapeños (seeded and minced), 1 finely chopped garlic clove, 2 tablespoons finely chopped fresh cilantro or parsley leaves, juice of 1 lemon, 1/4 teaspoon each of salt and freshly ground black pepper in small bowl. Cover; refrigerate for up to one day.

*If queso fresco is hard to find, substitute 6 ounces feta cheese and 2 ounces of cream cream cheese, mixed until combined.


Reviews:

Review This Recipe
  •  Star(s)

    wow

    jeffery pittam from alabama

    this is so delightabla i don't even thinks that a word but yes i was in a bad mood i wanted some crab salad and then i eat this and the taste just blown my mind

  •  Star(s)

    Glad I found this recipe.

    lena abbruzzese from ,

    I am married to a man from Peru and trying to learn how to cook Peruvian food. I am so glad I found this website.

  •  Star(s)

    Peruvian Potato Salad

    JUDY WHITE STURTEVANT from Gautier, MS

    The Peruvian Potato Salad was a colorful addition to a late summer afternoon picnic. The recipe was enjoyed by youth and elders in our family and will be used again for small group meals.

  •  Star(s)

    AMAZING

    B. Massey from Trenton, GA

    wow this looks amazing I think I will make this for a BBQ.. Goes Great with anything..

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

    Thank you for subscribing to the Meals.com newsletter!

    You will start receiving emails filled with delicious recipes and cooking tips shortly.

    What’s for dinner?

    The answer is easy with our most popular recipes!
    Sign up for our newsletter.

    See example email PRIVACY POLICY

    recipe finder

    Pinpoint a delicious recipe for any occasion faster using our recipe finder.

    Find Recipes

    tell us what you think

    Cancel
    Submit Your Review

    Peruvian Potato Salad

    Ingredients

    • 3 lbs. Yukon gold potatoes (about 10 medium), boiled, cooled and refrigerated; cut into quarters lengthwise
    • 3 hard-cooked eggs, peeled, divided
    • 8 ozs. queso fresco, feta* or muenster-style cheese, crumbled
    • 2/3 cup (5 fl. oz. 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 garlic clove, 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
    • Peruvian Onion Salsa (see recipe below)
    • Fresh ground black pepper to taste

     

    Directions

    PLACE queso fresco and evaporated milk in blender container; process until well blended. Add 1 hard cooked egg (sliced), crackers, ají paste, garlic, palillo, lemon juice 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.

    FOLD chilled potatoes and sauce together with a rubber spatula.

    TO SERVE, line large serving platter with lettuce leaves. Arrange potatoes with sauce in center. Sprinkle top with freshly ground black pepper. Place Peruvian Onion Salsa around border of plate surrounding potatoes. Garnish with olives, remaining hard cooked eggs (quartered lengthwise) and tomato wedges.

    PERUVIAN ONION SALSA
    COMBINE
    1 medium red or yellow onion (halved and thinly sliced into half-moons, rinsed in cold water and drained), 1 to 2 hot yellow Peruvian peppers or jalapeños (seeded and minced), 1 finely chopped garlic clove, 2 tablespoons finely chopped fresh cilantro or parsley leaves, juice of 1 lemon, 1/4 teaspoon each of salt and freshly ground black pepper in small bowl. Cover; refrigerate for up to one day.

    *If queso fresco is hard to find, substitute 6 ounces feta cheese and 2 ounces of cream cream cheese, mixed until combined.

    Save to Recipe Box

    Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

    Sign In

    add to my recipe box

    Peruvian Potato Salad

    Add to Folder Cancel

    recipe added successfully!

    Peruvian Potato Salad was added to your  folder.

    Close

    share with your friends

    Peruvian Potato Salad