About 1-1/3 cups sauce
This salad is most flavorful when the potatoes are warm, but it is equally enjoyable when chilled. Use Peruvian blue potatoes if available, but any all-purpose or boiling potato will work.
Heat in a small skillet over medium heat:
1 tablespoon peanut oil
1/2 medium onion, chopped
1 clove garlic, chopped
Cook until soft and lightly browned, 5 to 7 minutes.
Transfer to a blender and add:
1/2 cup roasted unsalted Spanish peanuts, skins removed
1/2 cup milk
1/3 cup crumbled ricotta salata or farmer's cheese
1-1/2 tablespoons peanut oil
1 fresh jalapeño or other chili pepper, quartered and seeded
1/2 teaspoon salt
1/4 teaspoon ground turmeric
Blend the sauce until smooth and set aside.
Cover with cold water and bring to a boil:
4 to 6 Peruvian blue, Yellow Finn,
or boiling potatoes (about 1-1/2 pounds)
Cook until tender when pierced with the tip of a sharp knife, about 25 minutes. Drain and, when cool enough to handle, peel and slice into rounds.
Arrange on 4 salad plates:
Top the lettuce with the potato slices and, if desired, season with:
Salt and ground black pepper
Spoon the reserved sauce over the potatoes.
Garnish each plate with:
Cooked corn on the cob,
sliced into 2-inch-thick rounds
Joy of Cooking
All About Vegetarian Cooking
By Irma S. Rombauer,
Marion Rombauer Becker & Ethan Becker
Simon & Schuster, Inc., October 2000
Hardback, 128 pages, $19.95
150 photographs; 100 in full color
Recipe reprinted by permission.
This page created January 2001
Copyright © 1994-2017,