Peruvian Potato Salad
Peruvian Potato Salad is an moderately easy dinner. Made with 6 russet potatoes, 16 oz. cream cheese, 2 c. half and half cream, 2 cans (4 oz. each) green chilies and 1/4 c. lemon juice, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Simmer scrubbed potatoes in large pan with 1-inch of boiling, salted water for 25 to 30 minutes, until tender.
Drain, cool and remove skins.
In large saucepan over low heat, stir cream cheese and half and half until smooth.
Add chopped chili peppers, lemon juice, turmeric, comino and salt.
Simmer 1 minute, stirring occasionally.
π· Perfect Pairings
Complete your meal with these
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