A tribute to the freshness of Arequipa's picanterías. This rustic salad features the chunky texture of smashed potatoes and the vibrant heat of rocoto peppers, balanced by a sharp vinegar tang. An honest side dish, full of tradition and color.
Boil the water with the cooking salt and add the white potatoes whole or in large halves. Cook for 18 to 22 minutes, until a knife goes in easily but the potato does not fall apart.
Drain the potatoes and let them cool for 5 minutes. Peel them if the skin is thick and break them with a fork into irregular chunks; they should be smashed, not mashed.
Peel the
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Finely chop the parsley and cilantro. Do not crush them: they should go in fresh and green, not as a sad paste stuck to the knife.
Whisk the red wine vinegar with the olive oil, finishing salt and ground black pepper for 30 seconds, until the dressing looks glossy and lightly blended.
Toss the smashed potato with the tomato, rocoto, parsley, cilantro and the dressing. Mix gently for 1 minute, lightly crushing a few potato pieces so the vinegar gains body. Serve chilled or at room temperature.
