Ingredients with Measurements:
- 2 large potatoes, boiled and sliced
- 4 hard-boiled eggs, sliced
- 1 head of lettuce, chopped
- 1/2 cup of Huancaina sauce (recipe below)
- 1/4 cup of black olives, sliced
- 1/4 cup of fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Boil the potatoes until they are tender. Once done, slice them into rounds and set aside.
2. Boil the eggs until they are hard-boiled. Once done, slice them into rounds and set aside.
3. Wash and chop the lettuce and place it in a large salad bowl.
4. In a blender or food processor, blend the Huancaina sauce until it is smooth.
5. Pour the Huancaina sauce over the lettuce and toss until the lettuce is coated.
6. Add the sliced potatoes and eggs to the salad bowl.
7. Sprinkle the black olives and chopped parsley over the top of the salad.
8. Season with salt and pepper to taste.
9. Serve and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Serve at room temperature
Serving size:
- Serves 4
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Instead of black olives, you can use green olives or capers.
- Instead of parsley, you can use cilantro or basil.
Variations:
- Add sliced avocado to the salad for a creamy texture.
- Use sweet potatoes instead of regular potatoes for a twist on the traditional recipe.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make the Huancaina sauce ahead of time to save on preparation time.
- Use a mandoline slicer to get even slices of potatoes and eggs.
- To make the salad more filling, add cooked quinoa or brown rice.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Arrange the sliced potatoes and eggs in a circular pattern on top of the lettuce for a beautiful presentation.
- Serve the salad in individual bowls for a more elegant look.
Garnishes:
- Sprinkle additional chopped parsley or cilantro on top of the salad for a pop of color.
Pairings:
- Serve with a side of crusty bread or garlic bread.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers, make a great side dish for this salad.
Troubleshooting advice:
- If the Huancaina sauce is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to wash all vegetables and eggs thoroughly before using them in the recipe.
Food history:
- Huancaina sauce is a traditional Peruvian sauce made with aji amarillo peppers, cheese, and crackers.
Flavor profiles:
- This salad is creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve this salad as a main course for lunch or as a side dish for dinner.
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Region: Peruvian