In Peru, this would usually be served as an appetizer and would be followed by numerous fish, meat and vegetable dishes. A big part of the culture is food and eating and celebrations. They even have a guinea pig festival every year (they also eat fried guinea pig!!).
Big McGuiny Pig, July 2014
It is the perfect thing to take to a summer party. Different and delicious, but not too unfamiliar.
Virgin Olive Oil
You can really taste the yellow pepper and olive oil in the potato, so use a high quality virgin oil. You can also add some heat if you want to be authentic. Use Peruvian hot peppers instead of bell peppers.
Differently Interesting
This is perfect if you want to serve something differently interesting. If you are sick of taking the same old potato salad recipe, when you go to a party, try this for a change. My husband loved it, but I wasn’t a fan. I think you will either love it, or hate it.
Here is another differently interesting potato dish, Potato Dauphinoise.
- For the Potatoes
- 8 large Organic Yukon Potatoes - Boiled
- 1 Stock Cube or Bouillon
- ¼ Cup Olive Oil
- 1 Tbs Lime Juice
- Butter - Optional to taste
- 1 Yellow bell pepper - Roasted
- Freshly Ground Sea Salt and Black Pepper
- Crab Layer
- 12 oz Blue crabmeat
- 2 tbs Mayonnaise
- ½ Tbs Lime Juice or to taste
- 1 Jalapeño Pepper - Finely Diced and Scraped (scrape seeds and membrane)
- Freshly Ground Sea Salt and Black Pepper
- Boil the potatoes and purée in a food processor or with a hand wand. While potatoes are boiling.......
- Roast the Yellow pepper at 450F until it blackens. Just place in the toaster oven and keep an eye on it for 30-40 minutes. Take skin off by running under a cold tap and rubbing it whilst it's still hot.
- Add the roasted bell pepper, and the remaining ingredients into the potato (not crab layer). Blend together until the pepper is smooth. If you don't have a food processor, just mash together.
- Mix the ingredients together for the crab layer.
- Put a layer of potato and then a layer of crab, and another layer of potato in a dish lined with parchment paper. Spray some oil on the paper if you can.
- Leave to chill for 4 hours. Serve.