Peruvian Potato Salad

Name: Peruvian Potato Salad
Total time: 1 h
Yield: 8 servings
Cuisine: south american
Ingredients: 3 pounds blue or purple potatoes, or other waxy potatoes, scrubbed; 1/4 cup red wine or raspberry vinegar; 1 large clove garlic, peeled and crushed; 8 to 10 anchovy fillets, minced; 3/4 cup extra-virgin olive oil; 2 to 3 japaleno peppers, seeded and chopped, or to taste; 8 scallions, finely chopped; 1 cup chopped fresh mint leaves; 1 cup chopped Italian parsley

Recipe from "The Art of South American Cooking"

Adapted by Florence Fabricant

Total Time: 1 hour
Rating: 5(69)
Comments: Read comments

Featured in: So You Thought a Potato Must Be From Idaho or L. I.

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Ingredients

Yield:8 servings

3pounds blue or purple potatoes, or other waxy potatoes, scrubbed
¼cup red wine or raspberry vinegar
1large clove garlic, peeled and crushed
8 to 10anchovy fillets, minced
¾cup extra-virgin olive oil
2 to 3japaleno peppers, seeded and chopped, or to taste
8scallions, finely chopped
1cup chopped fresh mint leaves
1cup chopped Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Boil the potatoes about 20 minutes, until just tender. Drain, and place on a rack to cool.
Step 2
Meanwhile, pour the vinegar into a cup, and add the garlic and crush it into the vinegar with a fork. Allow to steep for 15 minutes.
Step 3
When potatoes have cooled, peel and slice ½ inch thick. Set aside.
Step 4
Remove garlic from vinegar. Mash anchovies on a plate with 1 tablespoon of vinegar, then mix anchovies with rest of vinegar.
Step 5
Place vinegar and olive oil in a large bowl; whisk together. Stir in jalapeno peppers and scallions. Add sliced potatoes, and toss gently. Add mint and parsley, and toss again.

Ratings

5 out of 5

69 user ratings

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Comments

Joseph O'Sullivan3 years ago

I cubed the potatoes before boiling. This way I was able to add them to the dressing while still warm. If the potatoes are warm they absorb the flavors of the dressing better. It’s an old trick I learned from making German potato salad.

emily1 year ago

I just booked them whole bc purple potatoes seem softer. When I took them out I used a mandolin for the slices and they absorbed the flavors really well, plus they were beautiful that way. I do highly encourage purple potatoes for this. Delicious!

olga3 weeks ago

I made it with green bell peppers instead of jalapeños. Two thumbs up for this recipe

J. Patterson8 months ago

Substituted capers for the anchovies. Used small purple potatoes, boiled, cooled, and quartered them with skin on. Used suggedyed amount of herbs but will cut down mint foe our taste. Fresh and flavorful!

emily1 year ago

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