Peruvian Potato Salad

Recipe from "The Art of South American Cooking"

Adapted by Florence Fabricant

Published September 5, 1995

Total Time
1 hour
Rating
5(72)
Comments
Read comments

—Florence Fabricant

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 servings

  • 3 pounds blue or purple potatoes, or other waxy potatoes, scrubbed

  • ¼ cup red wine or raspberry vinegar

  • 1 large clove garlic, peeled and crushed

  • 8 to 10 anchovy fillets, minced

  • ¾ 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

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

34 grams carbs; 4 milligrams cholesterol; 346 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 6 grams fiber; 187 milligrams sodium; 6 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Boil the potatoes about 20 minutes, until just tender. Drain, and place on a rack to cool.

  2. 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.

  3. Step 3

    When potatoes have cooled, peel and slice ½ inch thick. Set aside.

  4. Step 4

    Remove garlic from vinegar. Mash anchovies on a plate with 1 tablespoon of vinegar, then mix anchovies with rest of vinegar.

  5. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
72 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Joseph O'Sullivan

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.

emily

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!

olga

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

J. Patterson

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!

emily

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!

Private comments are only visible to you.

Credits

Adapted from "The Art of South American Cooking"

Recipe Tags

or to save this recipe.