POTATO SALAD RECIPES: Salade Nicoise . . . Peruvian-Style Potato Salad
By: Herald Staff and Wire Reports,
2 pounds baby red potatoes, scrubbed
1 pound green beans, stem ends trimmed
4 tomatoes, cored and cut in wedges
1 cup black olives, such as kalamata or nicoise
1 can oil-packed tuna
Parsley sprigs (optional garnish)
2 tablespoons vinegar (such as red or white wine vinegar or sherry)
1 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
Bring a large pot of salted water to boil. Prepare a bowl of ice water and set aside.
Place the potatoes and eggs in the boiling water. Cook 12 minutes. Remove eggs with a slotted spoon and rinse with cold water.
Add the green beans to the boiling water and continue cooking about 8 minutes, until green beans are crisp-tender and potatoes can be pierced with a knife. Remove green beans with a slotted spoon and place in the ice water. Drain potatoes and let stand until cool enough to handle. Remove green beans from ice water and roll in paper towels to dry.
Make vinaigrette while potatoes are cooking: Whisk vinegar and mustard in a small bowl. Slowly whisk in oil, starting with a few drops and working up to a small stream. Season with salt and pepper.
Slice potatoes while warm. Toss potato slices and green beans with about half the vinaigrette. Arrange on a large platter. Peel and slice the eggs. Arrange tomato wedges, egg slices and olives on the green beans and potato slices. Top with tuna. Drizzle with remaining vinaigrette. Serve at room temperature.
Yield: Serves 4 to 6.
Peruvian-Style Potato Salad
4 pounds Yukon gold potatoes
½ cup minced white onion
1/3 cup fresh lime juice, preferably Key lime
1 teaspoon aji amarillo paste (see note)
2 teaspoons salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup extra-virgin olive oil
9 hard-cooked eggs, finely chopped
½ cup pimiento-stuffed olives, minced, plus 1 cup olives, sliced
2 tablespoons minced capers
1/3 cup mayonnaise
1 teaspoon yellow mustard
¼ teaspoon freshly ground black pepper
Pinch of salt
¼ cup minced chives
Spray a 13-by-9-by-2-inch casserole dish with cooking spray and set aside. Place whole potatoes in a pot and cover with water. Bring to a boil and cook about 20 to 25 minutes, until knife-tender. Drain and let stand until cool enough to handle. Peel and place in a mixing bowl. Mash potatoes and stir in the onion.
Whisk together lime juice, aji amarillo, salt and pepper until the aji paste is dissolved. Whisk in oil. Pour the dressing over the potato mixture, stirring to combine well.
Combine the eggs, minced olives, capers, mayonnaise, mustard, pepper and salt in a medium bowl. Stir to combine well.
Spread half the potato mixture over the bottom of the prepared casserole. Spread all of the egg salad over the potato layer. Top with the remaining potatoes and spread to cover the egg layer. Garnish with olive slices and chives. Chill at least 1 hour and up to 24 hours before serving.
Note: Aji amarillo paste is made from a yellow pepper that is traditionally used in Peru. You can find it in Latino supermarkets. You can substitute sriracha to replace the heat, although the color won’t be the same.
Yield: Serves 12.