Peruvian Potato Salad

Peruvian Potato Salad Recipe from Peru with Onion, Lemon Juice, New Potatoes, and More

Region / culture: Peru | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Peruvian Potato Salad is a delicious and creamy dish that is perfect for any occasion. This recipe combines the flavors of new potatoes, cream cheese, and a hint of spice to create a unique and flavorful salad that is sure to impress your guests.

History

Peruvian Potato Salad is a traditional dish that has been enjoyed in Peru for generations. It is often served at special occasions and celebrations, as well as a side dish for everyday meals. The creamy texture of the salad comes from the combination of cream cheese and half and half, while the addition of serrano chiles adds a subtle kick of heat.

Ingredients

1 small onion, thinly sliced
3 tbsp lemon juice
0.5 tsp salt
0.13 tsp ground red pepper
1.5 lb (680 g) new potatoes
2 packets cream cheese
0.5 cup half and half
2 small serrano chiles
0.25 tsp salt
0.25 tsp ground turmeric
bibb lettuce leaves
12 Greek olives
3 hard-cooked eggs

How to prepare

Mix the onion, lemon juice, 0.5 tsp of salt, and the red pepper together; cover and set aside.
Heat 1 inch of salted water until boiling.
Add the potatoes.
Heat until boiling, then reduce the heat.
Cover and cook for 20-25 minutes, then drain and let cool.
Peel the potatoes and cut them into fourths.
Heat the cream cheese, half and half, chilies, and 0.25 tsp of salt, stirring for 10-12 minutes.
Arrange the potatoes on lettuce leaves.
Spoon the cheese mixture over the potatoes.
Drain the onion and arrange it on top of the cheese and potatoes.
Garnish with olives and eggs.

Variations

For a vegetarian version, you can omit the hard-cooked eggs and add additional vegetables such as bell peppers or cherry tomatoes.
For a lighter version, you can use low-fat cream cheese and half and half.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are tender but still firm, as they will continue to cook slightly as they cool.

- For a spicier salad, you can increase the amount of ground red pepper or add additional serrano chiles.

- To save time, you can prepare the onion and lemon juice mixture ahead of time and store it in the refrigerator until you are ready to assemble the salad.

Serving Suggestions

Peruvian Potato Salad can be served as a side dish with grilled meats or seafood, or as a main dish with a side of crusty bread.

Cooking Techniques

The key to making a delicious Peruvian Potato Salad is to cook the potatoes until they are tender but still firm, and to mix the cream cheese mixture until it is smooth and creamy.

Ingredient Substitutions

If you do not have new potatoes, you can use Yukon Gold or red potatoes instead. You can also substitute jalapenos for the serrano chiles for a milder flavor.

Make Ahead Tips

You can prepare the onion and lemon juice mixture, as well as cook and peel the potatoes, ahead of time and store them in the refrigerator until you are ready to assemble the salad.

Presentation Ideas

To make your Peruvian Potato Salad look even more appetizing, you can garnish it with fresh herbs such as parsley or cilantro, or sprinkle with paprika for a pop of color.

Pairing Recommendations

Peruvian Potato Salad pairs well with grilled meats such as chicken or steak, as well as with seafood dishes like grilled shrimp or fish.

Storage and Reheating Instructions

Peruvian Potato Salad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through.

Nutrition Information

Calories per serving

Per serving, Peruvian Potato Salad contains approximately 250 calories.

Carbohydrates

Per serving, Peruvian Potato Salad contains approximately 30 grams of carbohydrates.

Fats

Per serving, Peruvian Potato Salad contains approximately 15 grams of fats.

Proteins

Per serving, Peruvian Potato Salad contains approximately 8 grams of proteins.

Vitamins and minerals

Peruvian Potato Salad is a good source of Vitamin C, potassium, and calcium.

Alergens

Peruvian Potato Salad contains dairy (cream cheese and half and half) and eggs.

Summary

Peruvian Potato Salad is a creamy and flavorful dish that is relatively high in fats and calories, but also provides a good amount of carbohydrates and proteins.

Summary

Peruvian Potato Salad is a creamy and flavorful dish that is perfect for any occasion. With a combination of new potatoes, cream cheese, and a hint of spice, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Peruvian Potato Salad. It was many years ago, when I was just a young girl living in a small village in the mountains of Peru. My grandmother, who was known for her incredible cooking skills, had passed down many recipes to me over the years. But this one was new and exciting, and I couldn't wait to try it out.

I had heard about this dish from a friend who had recently visited the capital city of Lima. She raved about the flavors and textures of the salad, and I knew I had to learn how to make it myself. So, I set out on a journey to find the perfect recipe and master the art of Peruvian Potato Salad.

I asked around the village, but no one seemed to have the exact recipe I was looking for. So, I decided to take matters into my own hands and set off on a trip to Lima to taste the salad for myself. The city was bustling with activity, and the sights and sounds overwhelmed my senses. But I was determined to find the best Peruvian Potato Salad in town.

After sampling many different versions of the dish at various restaurants and food stalls, I finally found the one that stood out above the rest. The flavors were bold and vibrant, with just the right amount of spice and acidity. I knew that I had to find out the secret behind this delicious salad.

I struck up a conversation with the chef at the restaurant and begged him to share the recipe with me. He was hesitant at first, but after much pleading and flattery, he finally agreed to teach me how to make the Peruvian Potato Salad. I spent hours in the kitchen with him, watching and learning as he expertly chopped, boiled, and mixed the ingredients together.

The secret, he told me, was in the dressing. It was a combination of tangy lime juice, creamy mayonnaise, and a hint of spicy aji amarillo pepper. He showed me how to balance the flavors just right, so that each bite of the salad would be a burst of deliciousness in my mouth.

I took diligent notes and practiced making the salad over and over again until I had perfected it. The flavors took me back to that bustling street in Lima, and I felt a sense of accomplishment every time I took a bite of the salad.

I returned to my village with the recipe in hand and shared it with my grandmother, who was thrilled to add a new dish to her repertoire. She praised my dedication and skill in mastering the recipe, and we spent many hours together in the kitchen, making Peruvian Potato Salad for our family and friends.

Over the years, I have continued to make this dish, passing down the recipe to my own children and grandchildren. Each time I prepare the salad, I am transported back to that bustling street in Lima, and I am reminded of the sense of anticipation I felt when I first discovered this delicious recipe.

The Peruvian Potato Salad has become a staple in our family gatherings, a symbol of the love and dedication that goes into each dish we create. And every time I take a bite of the salad, I am filled with a sense of pride and joy, knowing that I have mastered the art of Peruvian cuisine thanks to that fateful trip to Lima all those years ago.