Recipe: Peruvian Blue Potato Salad

A surprisingly attractive take on a traditional dish
Recipe: Peruvian Blue Potato Salad

Peru has been cultivating potatoes for more than 6,000 years in the high Andean slopes near Lake Titicaca.

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A walk through the public markets reveals a startling number of sizes, shapes and colors — including the famous Peruvian blue potatoes with their purplish-blue skin and flesh.

It’s fun to use these blue potatoes, but if your market doesn’t carry them or if you prefer other potatoes, you can always use a small red or white potato.


Kosher salt
1 ¼ pounds small Peruvian blue potatoes
¼ cup minced red onions
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large tomato, seeded and chopped
1 jalepeño, seeded and minced
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon sugar substitute
2 hard-boiled egg whites, chopped
2 tablespoons chopped fresh oregano
½ cup crumbled reduced-fat feta cheese
2 tablespoons sliced black olives, optional

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  1. Bring a pot of lightly salted water to a boil. Simmer the potatoes until cooked through, 15 to 20 minutes, depending on size. Drain and cool. Quarter or slice into bite-sized pieces and place in a bowl.
  2. Combine the potatoes and the onion, bell peppers, tomato, jalepeño, vinegar, oil, ¼ teaspoon salt (if using), sugar substitute, egg whites, oregano and cheese. Refrigerate until ready to serve. Garnish with olives, if using.

Nutritional information

Makes 8 servings

Per serving:

200 calories (31% from fat)
7 g total fat (1.5 g saturated fat)
7 g protein
31 g carbohydrate
2 g dietary fiber
5 mg cholesterol
95 mg sodium
109 mg potassium

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Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)

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