joyVegSalads: peruvian potato

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<mx2 source= " MasterCook 6.0 " date= " December 05, 2000 " >

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<Nam>

Peruvian Potato Salad

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<RcpE name= " Peruvian Potato Salad " author= " Rombauer & apos;s New Joy of Cooking " >

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* Exported from MasterCook *

 

Peruvian Potato Salad

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon peanut oil

1/2 medium onion -- chopped

1 clove garlic -- chopped

1/2 cup spanish unsalted roasted peanuts -- skins removed

1/2 cup milk

1/3 cup crumbled ricotta cheese salata

or farmer's cheese

1 1/2 tablespoons peanut oil

1 fresh jalapeno pepper

or other chili pepper, quartered and seede

1/2 teaspoon salt

1/4 teaspoon ground turmeric

1 1/2 pounds (about) peruvian blue potatoes

or yellow finn potatoes

or boiling potatoes

lettuce leaves

salt and ground black pepper

GARNISHES:

hard-boiled eggs

pickled onions

black olives

cooked corn on the cob -- sliced

into 2-inch-thick rounds

 

Heat oil in a small skillet over medium heat. Add onion and garlic. Cook until

soft and lightly browned, 5 to 7 minutes.

 

Transfer to a blender and add peanuts, milk, ricotta, peanut oil, jalapeno, salt

and turmeric. Blend the sauce until smooth and set aside.

 

Place potatoes in pot; cover with cold water and bring to a boil. Cook until

tender when pierced with the tip of a sharp knife, about 25 minutes. Drain and,

when cool enough to handle, peel and slice into rounds.

 

Arrange lettuce leaves on 4 salad plates. Top the lettuce with the potato slices

and, if desired, season with salt and ground black pepper. Spoon the reserved

sauce over the potatoes. Garnish each plate as desired.

 

Source:

" All About Vegetarian Cooking: Salads (p.34) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 375 Calories; 21g Fat (49.5% calories

from fat); 12g Protein; 37g Carbohydrate; 5g Dietary Fiber; 15mg Cholesterol;

314mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 3 1/2 Fat.

 

NOTES : Peruvian potato salad is most flavorful when the potatoes are warm, but

it is equally enjoyable when chilled. Use Peruvian blue potatoes if available,

but any all-purpose or boiling potato will work.

 

Nutr. Assoc. : 0 0 0 5078 0 1268 0 0 20103 0 0 0 4608 0 0 0 2130706543 0 0 0 0

2130706543 0

 

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Salads

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<IngR name= " peanut oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " onion " unit= " medium " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " spanish unsalted roasted peanuts " unit= " cup " qty= " 1/2 " >

<IPrp>

skins removed

</IPrp>

<INtI>

5078

</INtI>

</IngR>

<IngR name= " milk " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " crumbled ricotta cheese salata " unit= " cup " qty= " 1/3 " >

<INtI>

1268

</INtI>

</IngR>

<IngR name= " or farmer & apos;s cheese " code= " T " ></IngR>

<IngR name= " peanut oil " unit= " tablespoons " qty= " 1 1/2 " ></IngR>

<IngR name= " fresh jalapeno pepper " qty= " 1 " >

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20103

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</IngR>

<IngR name= " or other chili pepper, quartered and seeded " code= " T " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " ground turmeric " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " (about) peruvian blue potatoes " unit= " pounds " qty= " 1 1/2 " >

<INtI>

4608

</INtI>

</IngR>

<IngR name= " or yellow finn potatoes " code= " T " ></IngR>

<IngR name= " or boiling potatoes " code= " T " ></IngR>

<IngR name= " lettuce leaves " ></IngR>

<IngR name= " salt and ground black pepper " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " GARNISHES: " code= " S " ></IngR>

<IngR name= " hard-boiled eggs " ></IngR>

<IngR name= " pickled onions " ></IngR>

<IngR name= " black olives " ></IngR>

<IngR name= " cooked corn on the cob " >

<IPrp>

sliced

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " into 2-inch-thick rounds " code= " T " ></IngR>

<DirS>

<DirT>

Heat oil in a small skillet over medium heat. Add onion and garlic. Cook until

soft and lightly browned, 5 to 7 minutes.

</DirT>

<DirT>

Transfer to a blender and add peanuts, milk, ricotta, peanut oil, jalapeno, salt

and turmeric. Blend the sauce until smooth and set aside.

</DirT>

<DirT>

Place potatoes in pot; cover with cold water and bring to a boil. Cook until

tender when pierced with the tip of a sharp knife, about 25 minutes. Drain and,

when cool enough to handle, peel and slice into rounds.

</DirT>

<DirT>

Arrange lettuce leaves on 4 salad plates. Top the lettuce with the potato slices

and, if desired, season with salt and ground black pepper. Spoon the reserved

sauce over the potatoes. Garnish each plate as desired.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.34)

</Srce>

<Note>

Peruvian potato salad is most flavorful when the potatoes are warm, but it is

equally enjoyable when chilled. Use Peruvian blue potatoes if available, but any

all-purpose or boiling potato will work.

</Note>

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