Potato Salad, Peruvian

By mhatkinson

Gold and Sweet Winter Potato Salad with Green and Red Chilies.

From Seattle Times Wednesday Feb 3.

Ingredients

• 1 1/2-2 Limes (juice) (approx 2 Tbsp)
• 1 clove of garlic, minced
• 1 medium red onioin, diced
• 2 red chili peppers, seeded and minced (fresh, med. hot to hot: Cayenne, Hot Banana, Cubanelle)
• 2-4 green chili peppers, seeded and minced (fresh, med. hot to hot: Jalapeno or serrano)
• 1 cup fresh coriander coarsely chopped
• 1/3-1/2 Cup Olive Oil, Extra Virgin
• 5 medium Yukon Gold potatoes, peeled and boiled and cut into 1/2" dice
• 2 Large Sweet potatoes or yams, boiled until barely tender peeled and diced large
• Salt and fresh ground pepper to taste

Details

Servings 6

Preparation

Step 1

1. Put Lime juice, garlic and onion in a large bowl and let stand 20 minutes. Gently blend in the rest of the ingredients. Add seasoning to taste.

2. Serve the potatoes right away or keep them at room temperature for up to two hours.

Note: Dried peruvian chilis are coming into the country. If you find them use the Amarillo type instead of the fresh chilis. Use 1 or 2. Discard stems and seeds and soak in hot water for 10 minutes. Drain and puree