RCI-VG.002.0131.001
Purple Potato Salad
Peruvian purple potatoes
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- peruvian purple potatoes cooked12 unitskinned,
- red bell pepper seeded1 unitdiced
- yellow bell pepper seeded1 unit
- red onion diced small1 unit
- coarsely-chopped cilantro leaves¼ cup
- ⅓ cup
- ⅔ cup
- 1 unit
- 1 unit
Method
1
Cut the cooked purple potatoes into bite-sized cubes and place them in a large mixing bowl while still warm.
2
Dice the red bell pepper and yellow bell pepper into small, uniform pieces, removing any remaining seeds.
3
Dice the red onion into small pieces and add it to the bowl with the potatoes along with the diced peppers.
4
Whisk together the champagne vinegar and olive oil in a separate bowl until well combined, then season with salt and freshly-ground black pepper to taste.
5
Pour the vinaigrette over the warm potato mixture and gently toss until all ingredients are evenly coated.
6
Add the coarsely-chopped cilantro leaves and fold gently into the salad, distributing the fresh herb throughout.
7
Allow the salad to rest at room temperature for at least 10 minutes before serving, which allows the flavors to meld and the potatoes to absorb the vinaigrette.