Peruvian Potato Salad
3 pounds blue or purple potatoes, or other waxy potatoes, scrubbed
3/4 cup extra-virgin olive oil
4 large clove garlic, peeled
1 clove garlic, peeled
2 to 3 jalapeño peppers, seeded and chopped, or to taste
2 Tablespoons balsamic vinegar
1/8 cup raisins
2 bunches scallions, finely chopped
4 oz chopped fresh mint leaves
1 bunch chopped Italian parsley
1. Cut potatoes into thin circles, toss in ¼ cup olive oil.
2. Bake the potatoes about 40 minutes, until just tender. Cool.
3. Clean and de-seeded peppers; peel garlic – place 4 cloves of garlic and peppers on top of potatoes while they bake.
4. When peppers get dark around the edges remove the peppers and garlic only.
5. Puree peppers, roasted and raw garlic, ½ cup oil, raisins, & balsamic (this will be the ‘dressing’)
6. Parsley, Mint, and Scallions in a large bowl toss and season with kosher salt
7. When potatoes are cool, toss with ‘greens’ and with 'dressing'
Some potato information from Wikipedia:
Genus: Solanum (also includes tomatoes, eggplants, nightshade, peppers, & petunias)
Wild potato species occur from the United States to Uruguay and Chile. Genetic testing of the wide variety of cultivars and wild species suggest that the potato has a single origin in the area of southern Peru, from a species in the Solanum brevicaule complex. However, although Peru is essentially the birthplace of the potato, today over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to south-central Chile. Based on historical records, local agriculturalists, and DNA analyses, the most widely cultivated variety worldwide, Solanum tuberosum tuberosum, is believed to be indigenous to Chiloé Archipelago where it was cultivated as long as 10,000 years ago.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.
Posted by Nicole Bubolo at 5:25 PM