PERUVIAN POTATO SALAD

Peruvian Potato Salad image

Provided by Florence Fabricant

Time 1h

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 pounds blue or purple potatoes, or other waxy potatoes, scrubbed
1/4 cup red wine or raspberry vinegar
1 large clove garlic, peeled and crushed
8 to 10 anchovy fillets, minced
3/4 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

Steps:

Boil the potatoes about 20 minutes, until just tender. Drain, and place on a rack to cool.
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.
When potatoes have cooled, peel and slice 1/2 inch thick. Set aside.
Remove garlic from vinegar. Mash anchovies on a plate with 1 tablespoon of vinegar, then mix anchovies with rest of vinegar.
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.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 21 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 187 milligrams, Sugar 3 grams