Peruvian Purple Potato Salad
Recipe Type: Side Dish
Cuisine: American
Serves: 4
  • 12 Peruvian purple potatoes (cooked, skinned,)
  • and cut into ¾" dice
  • 1 red bell pepper (seeded, diced small)
  • 1 yellow bell pepper (seeded, diced small)
  • 1 red onion (diced small)
  • ¼ cup coarsely-chopped cilantro leaves
  • ⅓ cup champagne vinegar
  • ⅔ cup olive oil
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
  1. Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.
  2. This recipe yields 4 servings.
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