Peruvian Potato Salad with Beets Recipe
Potato salad with a twist... roasted potatoes and beets with fresh herbs and a spicy rocoto mayonnaise!
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Equipment
Ingredients
Peruvian Potato Salad with Beets
- ½ pound beets - scrubbed, ends removed
- 24 ounces potatoes - cut in chunks or halved if small
- 6 eggs - hard-boiled (1 per serving)
- 1 cup frozen peas - thawed
- ½ cup fresh herbs - cilantro, parsley, oregano, chives - chopped
Rocoto Mayonnaise
- ½ cup mayonnaise
- 1 rocoto or manzano pepper OR - stem and seeds removed
- 2 teaspoons rocoto paste - see Ingredients Notes in post
- 1 tablespoon red wine vinegar
- 1 lime - juiced
- 2 teaspoons dijon mustard
- ¼-½ teaspoon sea salt and fresh ground pepper
Instructions
- Preheat the oven to 400℉/204℃.
- Wrap beets in foil. Place in the preheated oven.
- To a baking sheet, toss the potatoes with a drizzle of olive oil, and add them to a baking sheet. Season with salt and pepper. Place in the oven. Roast until tender and browned on the edges.
- Cook the beets until tender when pierced with a fork. Unwrap, and set aside to cool. When they're cool, peel and dice.
- While the vegetables roast, boil the eggs, and thaw the peas. Peel and halve the eggs.
- Prepare the rocoto mayonnaise. Add all ingredients to a blender. Purée until smooth.
- Combine the vegetables and about ⅓ cup of chopped herbs with the rocoto mayonnaise. Garnish with remaining fresh herbs and halved hard-boiled eggs.
Nutrition
Calories: 294kcal | Carbohydrates: 32g | Protein: 10g | Fat: 13g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com