Peruvian Purple Potato Salad

 
Peruvian Purple Potato Salad

8-10 small to medium purple potatoes, cooked, peeled and chopped small
1 shallot finely chopped
1 jalapeno seeded and finely chopped
4 mini red peppers, seeded and chopped
1/3 cup green peas cooked and shocked in ice water
1 green apple cored, chopped small and tossed in lemon juice
2 teaspoons fresh or dried thyme
salt and pepper to taste

Huancaina Dressing:

4 hard boiled eggs (two for garnish)
1/2 yellow onion chopped fine
recipe called for aji amarillo peppers but fresh are nowhere to be found
1/2 teaspoon (or less of ground dried aji amarillo pepper (found on etsy)
2 garlic cloves, micro-minced
3/4 cup sour cream (in Peru they use condensed milk, not my choice)
1/8 cup half and half
recipe also called for 1/2 cup of cream cheese, (I left this out)
1 cup queso fresco cheese crumbled (I left this out)
salt and pepper to taste

My recipe is adapted from this recipe. Start potatoes in cold water, bring to boil and boil till just tender. (Check them often I almost overcooked mine as some potatoes were smaller than others). Drain potatoes and then submerge in ice water bath to stop cooking. When potatoes are cool, drain and peel them, the peels should slip off without much trouble. Then chop potatoes into smaller cubes. Next time I will peel them before hand. I sautéed the shallot since Gary is sensitive to raw onion and decided to sauté the peppers also.

Boil the eggs starting with cold water, when boiling remove from heat, let sit covered for 10 minutes, drain, then submerge in ice cold water bath. Next peel hard boiled eggs. Two eggs chopped for salad and two for garnish on top of salad once completed. Original recipe called for blending the eggs with the dressing.

Now I see why they use condensed milk, the flavor of it would complement these potatoes. This is definitely a new take on potato salad and very delicious. Try something new, you never know it might be your favorite dish ever.