Name: Peruvian Potato Salad
Prep time: 30 s
Total time: 150 s
Yield: 12
Cuisine: Peruvian
Ingredients: 1 medium red or yellow onionhalved and thinly sliced into half moonsrinsed in cold waterdrained; 1 to 2 hot yellow Peruvian peppers or jalapeñosseeded and chopped; 1 clove garlicfinely 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 potatoesboiledcooled and refrigeratedcut into quarters lengthwise; 3 hard-cooked eggspeeleddivided; 8 ounces queso frescofeta* or muenster-style cheesecrumbled; 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 pepperseeded and finely chopped; 1 clove garliccoarsely 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 lettucewashedleaves separated; 8 to 10 Peruvian black olives or kalamata olivespittedsliced in half; 1 tomatocut in wedges; Fresh ground black pepper to taste

Make It

Instrucciones en Español

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.

Peruvian Potato Salad

Ingredients

Key Ingredients

NESTLÉ® CARNATION® Evaporated Milk