I thought that I knew what Peruvian Potato Salad was after I had some from a Peruvian Restaurant. I made up my own recipe on here that was very similar. After researching many recipes I’ve found that Peruvian Potato Differs even more than American Potato Salad. I think after reading many recipes my conclusion is that texture is an important factor. The other important factor might be less or no mayonnaise. So this is what I came up with for Peruvian STYLE potato salad today. Texture is important so I boiled, mashed and fried the potatoes to give three different textures. Instead of mayonnaise I made a spicy yellow pepper and cilantro sauce to flavor the mashed potatoes and latter got drizzled over the top to add more flavor. OH and I added those Peruvian sweet drop peppers because they are essential here. Serving size might be slightly different. This makes 4-6 servings depending on portion size. This recipe will make more spicy cilantro sauce than you need but it is so delicious that you won’t mind keeping some in your freezer.

Ingredients for around 6 portions

1 onion (or a few small onions like one white and one red or a shallot) sliced thin but kept in half moons if you can. – onion salsa

1 garlic clove – ground to paste – onion salsa

Yellow Peruvian dried chili to taste – substitute any chili that you like – onion salsa

1 lemon – just the fresh squeezed juice – onion salsa

sea salt to taste – onion salsa

black pepper to taste – onion salsa

2 teaspoons cilantro – torn or chopped – onion salsa

1 cup cilantro leaves (some tender stems ok) – chopped – cilantro sauce

2-4 yellow chile peppers (I used guero peppers that were hot) minced – cilantro sauce

1/4 cup soy milk – cilantro sauce

1 garlic clove – ground to paste – cilantro sauce

1 lime – (just the fresh squeezed juice) – cilantro sauce

1 teaspoons dried oregano – cilantro sauce

3/4 teaspoon sea salt – cilantro sauce

1 teaspoon dijon mustard – cilantro sauce

1/2 teaspoon honey – cilantro sauce

1/2 teaspoon ground cumin – cilantro sauce

1/2 cup extra virgin olive oil – cilantro sauce

1 1/2 lb purple potatoes

1 Tablespoon salt (this is for boiling potatoes)

1 lime (just the fresh juice)

2 Tablespoons extra virgin olive oil

6 Tablespoons cilantro sauce

16 Peruvian sweet drop peppers

Directions

Put potatoes in a sauce pot on medium high heat and cover with water and add a Tablespoon of salt. This needs to boil until potatoes are tender. Timing might differ but this usually takes 15-20 minutes. Peel the potatoes when cool enough to handle. Save the peelings for frying.

Make onion salsa – onions get laced out on a baking sheet. They get sprinkled with the garlic, pepper flakes, lemon juice, salt and pepper. Top with some fresh cilantro. Put to the side.

Make cilantro sauce. – Blend together the cilantro, peppers, soy milk, garlic, lime juice, oregano, salt, dijon, honey cumin and olive oil. Put to the side.

Around half the potatoes get mashed with 6 Tablespoons cilantro sauce, lime juice, olive oil and salt and pepper. The other half of peeled potatoes get cut into bite size shapes (salt and pepper them lightly)

Get a sauce pot on slightly over medium heat with around an inch and a half of oil and when the oil is hot fry up the potato skins. When they are crisp take them out of the oil and put them on a drying rack or a paper towel lined baking sheet. Hit them with some salt and pepper to taste.

Now put it all together.

On the bottom goes the onion salsa. Next is mashed potatoes topped with boiled potatoes, topped with crispy fried potatoes. Add Peruvian peppers. Serve with extra cilantro sauce.

Optional additional Peruvian style toppings are cooked eggs, feta cheese, carrots, radish, corn, peas, tomatoes, avocado and olives (preferably Peruvian Black Cured Olives)

Here is about 1/6th of the recipe with breakfast.

Enjoy!