Peruvian Potato Salad

Ingredients

• 3 pounds blue or purple potatoes, or other waxy potatoes, scrubbed
• ¼ cup red wine or raspberry vinegar
• 1 large clove garlic, peeled and crushed
• 8 to 10 anchovy fillets, minced
• ¾ cup extra-virgin olive oil
• 2 to 3 japaleno peppers, seeded and chopped, or to taste
• 8 scallions, finely chopped
• 1 cup chopped fresh mint leaves
• 1 cup chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    338 calories; 21 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 5 grams protein; 3 milligrams cholesterol; 185 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Boil the potatoes about 20 minutes, until just tender. Drain, and place on a rack to cool.
2. Meanwhile, pour the vinegar into a cup, and add the garlic and crush it into the vinegar with a fork. Allow to steep for 15 minutes.
3. When potatoes have cooled, peel and slice 1/2 inch thick. Set aside.
4. Remove garlic from vinegar. Mash anchovies on a plate with 1 tablespoon of vinegar, then mix anchovies with rest of vinegar.
5. Place vinegar and olive oil in a large bowl; whisk together. Stir in jalapeno peppers and scallions. Add sliced potatoes, and toss gently. Add mint and parsley, and toss again.

1 hour