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Peruvian   -   Warm Mashed Potato Salad   adapted from The Art of South American Cooking

  • 1 Medium Onion -- finely chopped
  • Salt And Pepper -- to taste
  • 1 Teaspoon Ground Ancho Pepper
  • 4 Lemon Lemon Juice
  • 12 Medium Red Potatoes -- peeled
  • 1 Tablespoon Olive Oil
  • 3 Medium Jalapeno -- seeded and sliced
  • 3 Medium Hard-Boiled Egg -- quartered
  • 12 Large Black Olives
  • 1 Pound Queso Fresco -- cubed
Directions Combine onion, salt, pepper, ground chili and lemon juice and allow mixture to stand while potatoes are prepared. Peel the potatoes and boil them until they are soft. Drain them well and mash them until they are smooth. Add onion and lemon juice mixture and beat into potatoes. Add olive oil, gently fold in the jalapeno slices and place the mixture in a mold or serving dish. Garnish with eggs, olives and cheese. Other garnishes include small shrimp or avocado slices.
Serves 6
Time to Make 0:00

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