Peruvian Potato Salad Recipe

Yield: 3 cups

Ingredients

1 cup yellow potatoes, or 2 medium potatoes, diced
1 cup sweet potatoes, or 2 medium, diced 
2 teaspoons salt for boiling water
3 hard boiled eggs, chopped 
1/2 cup pickled red onions
1/2 cup Peruvian green dip 
 

Instructions for Adults

Help with boiling water and assist for general safety.

Instructions for Kids

Scrub potatoes to clean the skins. Cut potatoes into 3/4-inch chunks. Place them in a large stock pot and completely cover with cold water. Add salt to water, then bring to a boil over high heat. As soon as the water reaches a rolling boil, turn heat to a simmer for 8-10 minutes, or until the potatoes are fork-tender. Drain water and allow potatoes to cool.

Chop the hard boiled eggs. Add them to a large mixing bowl with the cooled potatoes, pickled onions, and 1/2 cup of the Peruvian green dip. Stir gently to combine.