| Causa A La Limena Peruvian Potato Salad |
This dish is from Lima, Peru
Yellow or white potatoes unpeeled (in Peru there are tiny yellow potatoes available that are very creamy - I use Yukon Gold instead Cook the potatoes: remove skins and mash well. Add lemon juice, oil, salt, pepper and hot peppers. Shape into small balls or spread on platter and cover with the sauce. Wash onion and pepper slices in cold water. Drain and season with salt and pepper. Add the oil and lemon juice and mix well. Garnish with the following: ripe olives, fresh cheese, sliced hard-boiled eggs, cooked shrimp, ham, pieces of fried white fish, lettuce leaves or whatever you like. Date: Fri, 19 Jun 1998 06:40:13 -0700 by Andrew HealyFrom: Andrew Healy, A.Healy@surrey.ac.uk
Posted By: Andrew Healy, Via: CHILE-HEADS DIGEST V3 #01
Post Date: ???
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