Item 2 of 4 - Spring Feast Menu
Peruvian Potato Salad
30 mins. to Prepare
0 mins. Cooking Time
120 mins. Standing Time refrigerating
150 mins. Total
Servings: 12 servings
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.
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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
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.
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.
wow this looks amazing I think I will make this for a BBQ.. Goes Great with anything..