Peruvian Hot Potato Salad

  • Yield: 6 servings

Ingredients

2pounds Peruvian purple potatoes with peels
Water
2tablespoons olive oil
1medium onion, chopped
1small red bell pepper, seeded and chopped
2small serrano chiles, seeded and minced
1teaspoon ground cumin
1/4teaspoon turmeric
1/2cup light cream
1/2pound queso blanco, crumbled
Salt and freshly ground black pepper, to taste
1head leaf lettuce, cleaned well and torn into bite-size pieces
1/2cup pitted black olives, chopped
3 hard-boiled eggs, peeled and chopped
1small onion, cut into rings

Instructions

  1. Place potatoes in a pot and cover with water. Bring to a boil and cook 25 minutes until tender. Drain, cool slightly and cut into 1-inch chunks. Place in a large mixing bowl.
  2. Heat oil in a large saute pan or skillet over medium heat. Add onions, peppers, serrano chilies, cumin and turmeric. Saute 3 minutes until vegetables are tender.
  3. Add sauteed vegetables to potatoes. Add cream, cheese, salt and pepper. Mix well and smash potatoes a little while mixing.
  4. Arrange greens on a platter or 6 serving plates. Place warm potatoes over greens. Sprinkle with olives and eggs. Garnish with onion.  

Nutritional Info *per serving

  • Calories 463
  • Fat 24g
  • Cholesterol 146mg
  • Sodium 583mg
  • Carbohydrate 47g
  • Fiber 6g
  • Protein 17g
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