This Peruvian salad tosses potatoes with aji and lime, creating a bright Andean plate with clear heat.
10 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Set aside the dressing ingredients before starting so the salad can be served quickly once combined.
Boil the potatoes for 15 minutes and chop them.
Make a dressing with the aji and lime.
Gently mix the ingredients for 1 minute and serve, keeping the texture from being crushed.
Serve right after dressing so the crisp texture does not deteriorate.
💡 Tip: Dressing the potatoes while warm helps the lime flavor soak in better.
🍽️ Serving suggestion: Serve on a cold salad plate with cilantro scattered over the top and a lime wedge alongside.
~142
kcal calories
3
g protein
24
g carbs
4
g fat
1.5g
Sugar
3.7g
Fiber
10.5mg
Sodium
0.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?