Idaho® Potatoes Peruvian Salad


  • 2 pounds Idaho® potatoes, peeled
  • 1 cup mayonnaise
  • 2 tablespoons aji amarillo paste
  • 1 cup green onions, thinly sliced
  • 1 cup whole kernel corn
  • 1 cup chorizo, cooked and crumbled
  • salt and pepper to taste


  1. Boil potatoes in salted water until tender.
  2. Drain, and rinse with cold water to stop the cooking.
  3. Cut potatoes into small cubes.
  4. In a large bowl, whisk together the mayonnaise and aji amarillo paste.
  5. Add salt and pepper to taste.
  6. Add the potatoes and gently combine until well coated.
  7. Add the rest of the ingredients and gently combine.
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Yield: 8 side portions

Melissa Bailey
Food Blogger
Hungry Food Love

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