A bright potato salad with herbs, citrus, and amarillo peppers. The baby tomatoes and par-boiled then roasted; finally, the potatoes are tossed with a honey lime dressing, and placed in a swath of aji amarillo crema. Honey Lime Potato Salad is a perfect accompaniment to grilled or roasted meats, especially Cast Iron Peruvian Chicken.
- approx. 2 C baby potatoes (the smallest creamer potatoes you can find)
- 2 T olive oil
Place potatoes in a large pot and fill with water, enough to cover potatoes. Liberally season water with salt and pepper. Heat pot at high heat, and bring to a boil. Reduce heat to medium and cook potatoes for about 10 minutes- or until tender and can be pierced with a fork. Strain potatoes and set aside
Preheat oven to 400°F. Line a sheet pan with parchment paper. Place potatoes on sheet pan, and coat with olive oil. Smash a few of the potatoes- these ones will get a little crispier. Season with salt and pepper. Roast in oven for about 20 minutes, until golden brown and crispy in spots. Pull potatoes from over and set aside to cool.
Honey Lime Dressing:
- 2 T honey
- 2 T lime juice
- 2 T olive oil
- 1 T rice wine vinegar
- 1/2 t kosher salt
- 1/4 t cracked black pepper
Add all ingredients except oil to a large mixing bowl, whisk together. While whisking, slowly add olive oil. Continue whisking until dressing is combined. Set aside.
Aji Amarillo Crema
- 2 T sour cream
- 2 T aji amarillo paste
Combine both ingredients, season with salt to taste. Set aside.
Honey Lime Potato Salad Plating:
- roasted baby potatoes
- honey lime dressing
- aji amarillo crema
- 1 bunch of cilantro
Toss potatoes with honey lime dressing. Spoon crema in a large half-moon shape in the middle of your plate. Using a slotted spoon, spoon potatoes directly onto crema. Pile a large bunch of cilantro leaves along the curve of the potatoes and crema. Spoon left over dressing on cilantro leaves. Using a microplane, zest lime directly on potatoes. Finish with flake salt and cracked black pepper.