Peruvian Potato Salad

Servings: 4 | Serving size: 1 1/2 cups salad

Cooking Time: 45 Minutes

This recipe can easily be multiplied and keeps well, refrigerated, for 4-5 days. Note that active cooking time does not include chilling time.

Ingredients

• 4 quarts water
• 1 lb. red or Yukon Gold potatoes
• 4 tsp. extra virgin olive oil
• 2 Tbsp. reduced fat sour cream
• 1 tsp. turmeric
• 1/2 lime (juiced)
• 1/2 tsp. lime zest
• 1 tsp. honey
• 1/4 tsp. + 1/8 tsp. salt
• fresh ground black pepper to taste
• 4 medium green onions (thinly sliced crosswise)
• 1/4 small red onion (finely diced)
• 4 green olives (cut into thin slivers)
• 4 black olives (cut into thin slivers)
• 2 hard cooked eggs (sliced)

Place the water in a large sauce pan over high heat. Add the potatoes.

When the water comes to a boil, reduce the heat to a simmer and cook for about 20 minutes until a paring knife slips into the potato with slight resistance.

Remove the potatoes to cool.

Place the sour cream, turmeric, lime juice, lime zest, honey, salt, and pepper in a large mixing bowl and whisk until smooth.

Cut the cooled potatoes into 1/2 inch chunks and add to the bowl with the green onions, red onion, green olives, black olives, and eggs.

Fold gently until the salad dressing coats the other ingredients.

Chill well before serving - overnight is best.