Peruvian Potato Salad I

Peruvian Potato Salad I Recipe - Authentic Peruvian Cuisine

Region / culture: Peru | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Peruvian Potato Salad I is a delicious and creamy dish that is perfect for a summer picnic or barbecue. This recipe combines tender new potatoes with a flavorful cottage cheese dressing, creating a unique and satisfying side dish.

History

Potato salad is a popular dish in many cultures around the world, and each region has its own unique twist on the classic recipe. Peruvian Potato Salad I is a variation that incorporates cottage cheese, giving it a creamy and tangy flavor that sets it apart from traditional potato salads.

Ingredients

2 lb (907 g) medium new potatoes
3 hard-cooked eggs
2 cartons of cottage cheese (8 oz (227 g) each)
0.25 tsp of red pepper
tabasco
0.13 tsp of pepper
1.5 tsp of seasoned salt
1 tsp of salt
2 tbsp of heavy cream
0.33 cup of olive oil
0.25 cup of minced onion
0.25 cup of snipped parsley
lettuce leaves
8 ripe olives
a few sprigs of parsley

How to prepare

Drain the peel, then cut it into slivers and let it cool. Refrigerate it.
Shell the eggs, cut them in half, and remove the yolks. Chop the egg whites and set them aside.
Mash the egg yolks and add cottage cheese, red pepper, Tabasco sauce, pepper, seasoned salt, salt, and cream.
Beat the mixture until it becomes smooth.
Gradually add olive oil while continuing to beat. Blend in onion and parsley.
Arrange lettuce leaves and heap potato slices in the center. Spread the cheese salad dressing over the potatoes, covering them completely.
Garnish with chopped egg whites and parsley sprigs.

Variations

Add diced bell peppers or celery for extra crunch.
Mix in cooked bacon or ham for a smoky flavor.
Substitute Greek yogurt for the cottage cheese for a tangier dressing.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are just tender, as overcooking can result in a mushy texture.

- For a smoother dressing, use a food processor or blender to mix the cottage cheese and other ingredients.

- Adjust the seasonings to taste, adding more salt, pepper, or Tabasco sauce as desired.

Serving Suggestions

Peruvian Potato Salad I can be served as a side dish alongside grilled meats, sandwiches, or as part of a buffet spread. It pairs well with fresh vegetables, crusty bread, and a light vinaigrette salad.

Cooking Techniques

Boil the potatoes until just tender, then drain and cool before slicing.

- Mash the egg yolks and cottage cheese together until smooth for a creamy dressing.

- Garnish with chopped egg whites and parsley for a colorful presentation.

Ingredient Substitutions

Use red potatoes or Yukon gold potatoes instead of new potatoes.

- Substitute sour cream or mayonnaise for the cottage cheese.

- Use chives or green onions in place of minced onion.

Make Ahead Tips

Peruvian Potato Salad I can be made ahead of time and stored in the refrigerator for up to 24 hours. Keep the dressing and potatoes separate until ready to serve to prevent the salad from becoming soggy.

Presentation Ideas

Arrange the potato salad on a bed of lettuce leaves and garnish with ripe olives and parsley sprigs for a beautiful presentation. Serve in a decorative bowl or platter for a festive touch.

Pairing Recommendations

Serve Peruvian Potato Salad I with grilled chicken, steak, or fish for a complete meal. Pair with a crisp white wine or a refreshing iced tea for a refreshing and satisfying combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stovetop until heated through, stirring occasionally.

Nutrition Information

Calories per serving

Per serving:

- Calories: 250

Carbohydrates

Per serving:

- Carbohydrates: 25g

Fats

Per serving:

- Fats: 12g

Proteins

Per serving:

- Proteins: 8g

Vitamins and minerals

Per serving:

- Vitamin C: 20% DV

- Calcium: 15% DV

- Iron: 10% DV

Alergens

Contains:

- Dairy (cottage cheese)

- Eggs

Summary

Peruvian Potato Salad I is a nutritious dish that is rich in carbohydrates, fats, and proteins. It also provides a good amount of vitamin C, calcium, and iron.

Summary

Peruvian Potato Salad I is a creamy and flavorful dish that is perfect for any occasion. With its unique combination of tender potatoes and tangy cottage cheese dressing, this salad is sure to be a hit with family and friends. Enjoy this delicious recipe as a side dish or main course for a satisfying and nutritious meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my friend Maria, who had just returned from a trip to Peru. She was so excited to share with me the delicious dishes she had learned to make during her travels.

As we sat in her cozy kitchen, sipping on tea and catching up on each other's lives, Maria suddenly jumped up from her seat and disappeared into her pantry. She returned moments later, clutching a worn notebook in her hands.

"I want to show you something special," she said, a twinkle in her eye.

Maria flipped through the pages of her notebook until she landed on a recipe for Peruvian Potato Salad. She explained that she had learned how to make it from a local woman she had met in Lima, who had graciously invited her into her home and shared her culinary secrets.

As Maria read out the ingredients and instructions, I could feel my mouth watering. The combination of tender potatoes, creamy mayonnaise, spicy aji amarillo paste, and tangy lime juice sounded absolutely divine. I knew I had to learn how to make this dish for myself.

Over the next few hours, Maria patiently guided me through the process of making Peruvian Potato Salad. We boiled the potatoes until they were just fork-tender, then mixed them with the aji amarillo paste, mayonnaise, lime juice, and a handful of chopped cilantro. The colors and aromas that filled the kitchen were simply intoxicating.

When we finally sat down to eat, I took my first bite of the salad and was instantly transported to the bustling streets of Lima. The flavors were bold and bright, with just the right amount of heat from the aji amarillo. It was a dish that was both comforting and exciting, familiar yet exotic.

From that day on, Peruvian Potato Salad became a staple in my kitchen. I made it for family gatherings, potlucks with friends, and any time I wanted to transport myself back to that magical afternoon in Maria's kitchen. I even started experimenting with the recipe, adding my own twist by tossing in some diced red onions or roasted corn kernels.

As the years passed, I continued to hone my skills in the kitchen, collecting recipes from friends, family, and even strangers I met along the way. Each dish told a story, a memory of a place or person that had touched my life in some way. And each time I cooked, I felt a connection to those who had shared their knowledge and passion with me.

Now, as I sit in my own kitchen, surrounded by the comforting scents of garlic and onions sizzling on the stove, I can't help but feel grateful for all the recipes that have found their way into my hands. Each one is a treasure, a piece of someone else's heart and soul that I get to carry with me and pass on to others.

And so, as I prepare to make another batch of Peruvian Potato Salad, I think back to that fateful day in Maria's kitchen, where a simple recipe became a symbol of friendship, adventure, and the joy of sharing a meal with loved ones. It's a dish that will always hold a special place in my heart, a reminder of the power of food to bring us together and create lasting memories.