Ingredients
- 3 lbs. Yukon gold potatoes (about 10 medium), boiled, cooled and refrigerated; cut into quarters lengthwise
- 3 hard-cooked eggs, peeled, divided
- 8 ozs. queso fresco, feta* or muenster-style cheese, crumbled
- 2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 2 soda crackers or saltine crackers
- 1 to 2 tablespoons ajà amarillo (Peruvian hot yellow pepper) paste or 3-inch yellow or other hot pepper, seeded and finely chopped
- 1 garlic clove, coarsely chopped
- 1/2 teaspoon palillo or turmeric
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- Salt to taste
- 1 head Boston red leaf or Bibb lettuce, washed; leaves separated
- 8 to 10 Peruvian black olives or kalamata olives, pitted, sliced in half
- 1 tomato, cut in wedges
- Peruvian Onion Salsa (see recipe below)
- Fresh ground black pepper to taste
Description
Peru Gave Potatoes To The World And This Peruvian Potato Salad Is One Of The Most Famous Potato Appetizers From The Peruvian Highlands. The Local Herb, <i>palillo,</i> In This Dish Reflects Indian Origins And Lends A Bright Yellow Color Similar To T
Very Best Baking
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