Peruvian Hot Potato Salad

  • Yield 6 servings

A salad that is made with little purple potatoes, which can be found in more upscale produce markets.


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


  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.  



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