side dishes

Warm Peruvian Potato Salad

Lime juice, garlic and the fruity heat of Peruvian Amarilla Chili Pepper are the stars of the show in this twist on warm potato salad.
5 min
PREP TIME
15 min
COOK TIME
170
CALORIES
9
INGREDIENTS

INGREDIENTS

  • 1 1/2 pounds (750 grams) fingerling potatoes , cut in half lengthwise
  • 2 teaspoons (10 mililiters) vegetable oil
  • 1/2 cup (125 mililiters) diced red onion , (1/4-inch dice)
  • 1 teaspoon (5 mililiters) minced garlic
  • 1/4 cup (60 mililiters) mayonnaise
  • 1 teaspoon (5 mililiters) lime juice
  • 1/8 teaspoon (0.5 mililiter) sea salt
  • 1 1/2 teaspoon (7.5 mililiters) Peruvian Amarillo Chili Pepper
  • 2 tablespoons sliced green onion , divided

Preparation

  • 1 Bring a large pot of salted water to boil. Add potatoes and boil for 8-10 minutes, or until tender. Strain and set aside.
  • 2 In a medium saucepan heat oil over medium heat. Add onions and sauté until translucent, but not browned. Add garlic and cook an additional 1 minute. Transfer to bowl and allow to cool.
  • 3 In a blender, combine onion mixture, mayonnaise, lime juice, salt, ground Peruvian pepper, and blend until smooth. Stir in 1 Tbsp (30 ml) of sliced green onions.
  • 4 In a large bowl, combine warm potatoes and sauce, and lightly toss to combine.
  • 5 Place potato salad in a bowl and garnish with remaining sliced green onions.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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