Peruvian Potato Salad
All this warm weather has me thinking about potato salad, slaw and all the usual summer fixin’s.
If you’re looking for something different, try this potato salad from Nirmala’s Edible Diary (Chronicle, 2009), a cookbook by Nirmala Narine.
With coconot milk and cheese, this is a far cry from any July Fourth potato salad.
I’m tempted to add some minced chiles to the mix here.
Note: Aji amarillo is a yellow chili powder found in some Latin markets. Paprika, or even commercial chili powder, will work.
Peruvian Potato Salad
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
Salt
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 small shallot, minced
1 tablespoon aji amarillo powder or sweet paprika
14-ounce canned unsweetened coconut milk
6 ounces shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
Ground black pepper
4 large hard-boiled eggs, coarsely chopped or sliced
1. In a large saucepan, combine the potatoes and 1 teaspoon of salt. Add enough cold water to cover by 1 inch. Bring to a boil over medium heat. Cover and cook until the potatoes are just tender but still firm, 8 to 10 minutes. Immediately drain and set aside to cool or refrigerate until ready to use.
2. Meanwhile, in a medium nonstick saucepan over low, heat the olive oil. Saute the garlic, shallot and aji amarillo powder for 2 minutes or until the mixture is soft.
3. Whisk in the coconut milk and cheese. Cook, whisking continuously, until the mixture is reduced to about 3/4 cup. Add the cilantro and whisk for another minute. Season with salt and pepper.
4. Place the potatoes in a large bowl. Pour in the cheese mixture. Mix well to coat. Transfer to a serving bowl and sprinkle with eggs before serving. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Makes 6 servings.
(Photo from The Associated Press)
