Peruvian Potato Salad
Servings
4Serving size
1 1/2 cups saladThis recipe can easily be multiplied and keeps well, refrigerated, for 4-5 days. Note that active cooking time does not include chilling time.
Ingredients
| 4 quart Water |
| 1 pound Red potatoes |
| 4 tsp. Olive oil |
| 2 Tbsp. Reduced fat sour cream |
| 1 tsp. Ground turmeric |
| 1/2 lime yields Lime juice, raw |
| 1/2 tsp. Lime zest (minced) |
| 1 tsp.. Honey |
| 3/8 tsp. Salt |
| 1 to taste Black pepper |
| 4 medium Green onions (thinly sliced crosswise) |
| 1/4 small Red onion (finely diced) |
| 4 large black olives (cut into thin slivers) |
| 1 large Egg(s) (hard cooked, sliced) |
Instructions
When the water comes to a boil, reduce the heat to a simmer and cook for about 20 minutes until a paring knife slips into the potato with slight resistance.
Remove the potatoes to cool.
Place the sour cream, turmeric, lime juice, lime zest, honey, salt, and pepper in a large mixing bowl and whisk until smooth.
Cut the cooled potatoes into 1/2 inch chunks and add to the bowl with the green onions, red onion, green olives, black olives, and eggs.
Fold gently until the salad dressing coats the other ingredients.
Chill well before serving - overnight is best.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
This is one of my favorite dishes that I have created in a very long time. The creamy potatoes and eggs are balanced well by the mellow flavor of the turmeric and the saltiness of the olives. Make a double batch and take this to your next cookout. Or maybe a triple batch – it’s that good.