Potato Salad Peruvian


Rating: 3.18 / 5.00 (11 Votes)


Total time: 30 min

Servings: 6.0 (servings)

Ingredients:











Instructions:

For the potato salad Peruvian boil salad potatoes in salted water until soft, peel and cut into slices. While potatoes are cooking, cut bell bell pepper in half, stone and dice.

Peel and chop onion. Hard boil eggs and chop into cubes. Coarsely chop walnut kernels. Put the peppers, onions, eggs, walnuts and oregano, salt, pepper and 150 ml hot water together in a baking bowl and mix well.

Add the slices of potato, mix and let it stand.

Season to taste – if you want the marinade to be more liquid, add a little more hot water.

Crumble the feta cheese and sprinkle over the Peruvian potato salad before serving.

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