Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is NOT safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the sour cream is gluten-free.


"I used to walk into a party and scan the room for attractive women. Now I look for women to hold my baby so I can eat potato salad sitting down." -Paul Reiser

The refrigerator light goes on...

On first read this recipe may seem a bit odd, but he combination of ingredients is really delicious. The creamy potatoes and eggs are balanced well by the mellow flavor of the turmeric and the saltiness of the olives.

Make a double batch and take this to your next cookout (or maybe a triple batch).


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.

Peruvian Potato Salad recipe from Dr. Gourmet


  • 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.

Nutrition Facts

Serving size: about 1 1/2 cups salad

Servings: 4


Amount Per Serving

Calories 190 Calories from Fat 81
% Daily Value
Total Fat 9g 11%
    Saturated Fat 2g 9%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 95mg 32%
Sodium 370mg 16%
Total Carbohydrates 23g 8%
    Dietary Fiber 3g 10%
    Sugars 4g
Protein 6g
Vitamin A 6% Vitamin C 17%
Calcium 4% Iron 10%
Vitamin K 40mcg Potassium 600mg