spanish tapas 101: purple peruvian potatoes

say that three times fast!  purple peruvian potatoes purple peruv…

this isn’t the prettiest picture ever, but it’s the most lovely potato salad ~ so light and tangy.  yay for potatoes!




  • 2 pounds purple or blue potatoes, quartered with the skins on,
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1/2 red onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chopped italian parsley
  • 2 teaspoons crushed chile pequin (i have NO idea what that is, or where to get it, so i added paprika!)
  • salt and pepper
  • 1/4 cup feta or queso fresco

directions boil potatoes in salted water until cooked through but still firm.  drain and rinse with cold water.  whisk remaining ingredients together in a bowl and drop in the potatoes (still warm).  refrigerate for an hour and serve cold, or at room temp.

i had these leftover potatoes the next day for breakfast!


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