in Latin America

Argentinian potato salad

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, mainly waxy
  • 50 g lard
  • 2 garlic cloves, or more
  • 1 tbsp turmeric powder
  • e.g. chili powder
  • 1 tsp oregano
  • some salt
  • 500 ml milk
  • 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

prepared with a spicy milk dressing and served lukewarm

Boil the potatoes in their jackets. Remove the skins and let them cool slightly. Then cut the potatoes into large cubes. Heat the lard and sauté the finely chopped garlic in it. Add the spices and fry lightly. Stir in the milk and simmer until a slightly thick sauce forms. Finally, stir in the butter. Mix the diced potatoes into the sauce and heat for about 5 minutes. Add a little more liquid, if desired. Season the salad to taste and serve lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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