South American Potato Salad

May 25, 2017 SouthAmerica

This recipe is based on the popular Salpicon de Pollo, and it is perfect for summer time. It has been in the South American repertoire for a long time. Each country has its own version but the main ingredients chicken, potatoes and mayonnaise remain the same. In some countries they add extra vegetables such as tomatoes or bell peppers, and hard boiled eggs. Others start by cooking the chicken instead of using leftovers with added peas and carrots.

The traditional recipe uses mayonnaise but in Argentina for example they use vinaigrette made with balsamic vinegar, lime juice, good olive oil, salt and pepper.

I want to share the basic Peruvian recipe, take in consideration that this recipe is very forgiving because you can add many other vegetables as you like, you could also use tuna instead of chicken, and as a nice touch you could make your own mayonnaise, and this will make it even better.

Traditional Salpicon de Pollo

In South America we use purple onions and in order to take away the bitterness soak them in ice water until you get the remaining ingredients ready.

Serves 4

Ingredients:

2 chicken breasts cooked and diced (used rotisserie chicken or cooked chicken)

4 medium size russet potatoes boiled and diced

1 medium tomato diced

½ purple onion julienne style

Juice of ½ lime

Lettuce leaves (one per person)

1/3 cup parsley finely chopped

Mayonnaise

Salt and pepper to taste

Preparation:

In a bowl add the potatoes, chicken, onion, parsley, mix gently then add the mayonnaise to your liking, finally add the lime juice, salt and pepper.

To serve on a dish put the lettuce leaf to use as a bed and top with the Salpicon de Pollo.

https://www.southamericatotheworld.com/ — Salpicon de Pollo

South American Potato Salad

For this I used a rotisserie chicken, I omitted the purple onion, added some tomatoes to give it some color, pimento stuffed olives and capers.

You could also try adding some fresno or Serrano peppers to make it spicy.

Serves 4

Ingredients:

2 chicken breasts cooked and diced (used rotisserie chicken or cooked chicken)

4 medium size russet potatoes boiled and diced

1 medium size tomato diced

10 stuffed olives

2 tbsp. capers

Juice of ½ lime

Lettuce leaves chopped into bite size

1/3 cup parsley finely chopped

Mayonnaise

Salt and pepper to taste

Preparation:

In a bowl add the potatoes, chicken, tomato, stuffed olives, capers, parsley, mix gently then add the mayonnaise to your liking, finally add the lime juice, salt and pepper.