Warm Peruvian Peanut Potato Salad

dsc_0646RECIPE #266, DAY #450


ORIGINAL RECIPE: “Peruvian Potatoes with Peanut Sauce and Garnishes” by Deborah Madison in Vegetarian Cooking for Everyone, one of the best cookbooks ever*

TIMING: 30 minutes or so

DIFFICULTY: Not hard, but people tend to choose the wrong potato, over-cook them, and then mix them too roughly. Don’t do it.

TOOLS: A pot for boiling and a serving bowl

COOK TYPE: Stovetop. Boiling

HEALTH: This gets a thumbs up. It might be a little fatty, but not so fatty as the usual mayo potato salad. Peanuts get an A+ and–in the face of all these low-carb diets, even–potatoes get an A+. Then, to round out this vegetarian option, hard boiled eggs. Super.


EXPERIENCE: I don’t know exactly how I pulled a quinoa salad and a potato salad with peanut sauce together one night way back when we were vegetarians, but this combination just sings to me. I find the potato salad crave-worthy, and yet I understand that some people just won’t get a potato salad with peanut sauce. So yummy.

You will have to trust me on the ingredients. You don’t need to change anything, as odd as the list may seem to you.

NOTES: I think this is best served warm, just after you make it. But leftover in your lunch the next day? That works, too.

I also recommend serving it alongside Lemony Quinoa Salad for a complete, summery, vegetarian meal.

You could make it less spicy by halving or omitting the jalapeno. In the same vein, always remember to taste your chilies for their heat level before using, as they can vary widely.


  1. Peel and cut 2 pounds yellow potatoes (like Yukon Gold) into even, bite-size pieces. Bring a pot of salted water to a boil, then carefully add the potatoes and gently boil until fork-tender but not breaking down.
  2. Meanwhile, In a small skillet, heat  3 tablespoons peanut oil over medium heat. Add 1 diced, small onion and cook until browned. Add 1 pressed clove garlic and cook another 30 seconds.
  3. Pour onion into a blender and add 1 cup peanut butter (without sugar), 2 de-seeded jalapenos (or 2 tablespoons canned jalapenos), 3/4 cup ricotta salata or queso fresco, 1 cup milk, 1/2 teaspoon turmeric, and salt to taste. Puree until entirely smooth.
  4. Meanwhile, drain the potatoes and place in a serving bowl. Add the sauce and 1 cup corn kernels and gently mix until mostly even.
  5. Top with pickled onions, sliced hard-boiled eggs, sliced Spanish olives, and some arugula.


Serve right away with Lemony Quinoa Salad and an orange spritzer.

*Recipe changed from the original.


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