Peruvian Potato Salad

[Guest guest]

I made this for dinner earlier in the week. It was very good although it's a

very strange-sounding recipe. The flavor is very unique.

 

Boil 5-6 purple potatoes until soft (the original recipe called for Peruvian

potatoes, but I don't know what those are so I just used regular purple

potatoes)

 

While the potatoes are cooking, saute 1/2 of a diced onion with 1 clove chopped

garlic until soft. Put onion and garlic in a blender and add:

1/3 c ricotta

3 tbsp peanut oil

1/4 tsp turmeric

1/2 tsp salt

one jalapeño seeded and chopped

1/2 c milk

1/2 c unsalted roasted Spanish peanuts.

 

Blend until smooth.

 

When potatoes are done, peel then slice in rounds and arrange on a platter.

Pour sauce on top. Garnish with sliced hard-boiled eggs, black olives, pickled

onions and chunks of corn on the cob.

 

Admittedly, I skipped the last two ingredients because I don't generally have

these on hand in my kitchen, but I imagine they would be very good. The eggs

and olives are essential though.

 

This recipe is a very good example of synergy - all of the ingredients really

produce a unique flavor that's much better than each ingredient alone. Hope you

enjoy it!

 

-Abbey

 

 

 

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[Guest guest]

That is a unique recipe. I bet it was pretty as well as tasty!

Thanks for sharing it, Abbey.

 

~ PT ~

 

In respecting others you find

what is most precious in yourself.

~ Arthur Dobrin (1943-)

~~~*~~~*~~~*~~~>

, Abbey Hendricks <abteix wrote:

 

> This recipe is a very good example of synergy - all of the ingredients really

produce a

unique flavor that's much better than each ingredient alone. Hope you enjoy it!

>

> -Abbey