Peruvian Potato Salad

Recipe

Side Dish
Peruvian Potato Salad

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User Rating

2.58 out of 5 stars
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12 ratings

Recipe Data

12
Servings
30min
Prep
1hr
Total

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Description

Lime, garlic, cilantro, orange peppers, and blue potatoes; there’s nothing boring about Chef Elizabeth’s Peruvian Potato Salad recipe.

Watch Chef Elizabeth make her favorite variations of potato salad on HSTV.com. Or, view her Loaded Baked Potato Salad recipe.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
1 bag(s) (1-1/2-lbs.) mini blue potatoes, scrubbed
1 bag(s) (1-1/2-lbs.) mini white potatoes, scrubbed
Kosher salt
2 large hard-boiled eggs
1 ½ c. Hy-Vee mayonnaise
1 lime, juiced
4 clove(s) garlic, minced
⅓ c. fresh cilantro, chopped and divided
Freshly cracked black pepper
1 large orange bell pepper, seeded and finely chopped
½ c. celery, finely chopped
½ c. red onion, finely chopped

Things To Grab

  • Large stockpot
  • Colander
  • Grater
  • Large bowl

Directions

  1. Place blue and white potatoes in a large stockpot and cover with lightly salted cold water. Place over medium-high heat. Once water begins to boil, continue cooking potatoes for 20 more minutes, or until tender; drain. When cool enough to handle, quarter potatoes; set aside.

  2. For dressing, separate hard-boiled egg whites and yolks. Grate egg whites and combine with mayonnaise, lime juice, garlic, and half the cilantro. Season with freshly cracked black pepper.

  3. Toss together cooked potatoes, dressing, orange bell pepper, celery, and red onion. Season with salt and black pepper. Garnish potato salad with remaining parsley and crumbled hard-boiled egg yolks.

Nutrition facts

Servings

290 Calories per serving

Amounts Per Serving

  • Total Fat: 22g
  • Cholesterol: 45mg
  • Sodium: 210mg
  • Total Carbohydrates: 21g
  • Protein: 4g

Daily Values

0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 15%