Ocopa Arequipeña
A creamy Peruvian potato salad with a rich, nutty sauce, topped with egg, tomato, and a hint of chili. This simplified version uses everyday ingredients for a quick weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Boil the 1.5 lb purple potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly, then slice into thick rounds.
Step 2
In a blender, combine the 1/2 cup coconut cream, 1 chopped red chili (seeds removed for less heat), and 1/2 tsp salt. Blend until smooth, about 1 minute.
Step 3
Peel and slice the 2 hard-boiled eggs into wedges. Halve the 6 cherry tomatoes and thinly slice the 2 green onions.
Step 4
Arrange the potato slices on a platter. Pour the coconut-chili sauce over the top, spreading it evenly.
Step 5
Top with the egg wedges, tomato halves, and green onions. Peel and dice the 1 mango, then scatter the cubes over the salad.
Step 6
Season with the remaining 1/2 tsp salt and serve at room temperature or chilled.
Tools you’ll need
- pot
- blender
- knife
- cutting board
- serving platter
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