Are you a potato lover? And if you’re looking for a potato salad that’s creamy, flavorful, and uniquely Peruvian, this Peruvian Yellow Potato Salad with Ají Amarillo is exactly what you need. Tender, buttery yellow potatoes are coated in a silky, mildly spicy dressing that bursts with authentic Peruvian flavor in every bite. It’s easy to make, perfect for family dinners, holiday gatherings, or a vibrant side for any meal.
For an extra touch of comfort, this salad pairs beautifully with my Sweet Potato Soufflé – a creamy, dreamy side that potato lovers will definitely adore.
Why Will You Love This Peruvian Yellow Potato Salad?
This Potato salad is not just delicious, it’s a celebration of flavor, texture, and color. Here’s why it will quickly become a favorite:
- Buttery, tender potatoes: Peruvian yellow potatoes naturally melt in your mouth while holding their shape perfectly, so your salad is creamy without becoming mushy.
- Creamy, flavorful dressing: The combination of Ají Amarillo paste, mayonnaise, and Greek yogurt creates a smooth, tangy, and slightly spicy coating that clings to each potato chunk.
- Fresh and vibrant: Cilantro, lime juice, and optional garnishes like roasted corn or hard-boiled eggs add brightness, crunch, and a pop of color.
- Perfect for any occasion: Whether it’s a family dinner, a picnic, or a holiday spread, this salad impresses everyone.
What makes this recipe truly special is the perfect balance of authentic Peruvian flavor, creamy texture, and eye-catching presentation even people who usually skip potato salad will go back for seconds.
What is Ají Amarillo and Why Is It Essential?
If you ask about one ingredient that truly makes this Peruvian Yellow Potato Salad stand out, it’s Ají Amarillo. This bright yellow chili paste isn’t just about heat. It’s the secret behind that fruity, slightly tangy flavor that turns an ordinary potato salad into something really unforgettable.
Ají Amarillo, which means “yellow chili” in Spanish, is a staple in Peruvian kitchens. For centuries, it has added vibrant color and subtle spice to traditional dishes. Using it in this salad gives you a taste of authentic Peruvian cooking without needing to travel across the globe.
How to Use It in This Salad?
In this recipe, we combine 2-3 tablespoons of Ají Amarillo paste with mayonnaise, Greek yogurt, lime juice, and a touch of garlic. The result is a silky, tangy, and mildly spicy dressing that clings to each potato chunk. It’s creamy, flavorful, and completely unforgettable.
You can buy Ají Amarillo paste at Latin American grocery stores, specialty markets, or online. You can also check this Homemade Ají Amarillo paste.
How Spicy Is Ají Amarillo?
Ají Amarillo, the signature chili in this Peruvian Yellow Potato Salad, has a mild to medium spiciness that adds a gentle kick without overwhelming the creamy, tangy flavors.
In this potato salad recipe, the spice is perfectly balanced with Greek yogurt and mayo, creating a creamy potato salad that’s flavorful yet approachable for all palates. If you prefer less heat, you can adjust the amount of Ají Amarillo or remove the seeds for a milder version.
Recipe Details
Before we dive into the ingredients and steps, here’s a quick snapshot of this Peruvian Yellow Potato Salad so you can plan your time and servings:
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 20 mins | 35 mins | 4-6 |
This salad comes together quickly, and the flavors get even better if you let it chill for 30-60 minutes before serving.
Ingredients Required For Yellow Potato Salad
The ingredients are very simple & every ingredient in this Yellow Potato Salad plays a role in creating that creamy, vibrant, and flavorful experience. Let’s break them down:
- Peruvian Yellow Potatoes – These are the stars of the show. Their naturally buttery texture holds up perfectly when boiled, giving you tender chunks that aren’t mushy. Their golden color also makes your salad visually stunning.
- Ají Amarillo Paste – The soul of this recipe. Mildly spicy with fruity undertones, it adds the signature Peruvian flavor and gorgeous yellow hue.
- Mayonnaise – Provides a rich, creamy base for the dressing. It balances the spice from Ají Amarillo and clings beautifully to each potato.
- Greek Yogurt – Lightens the dressing while adding tangy flavor. It makes the salad creamy without feeling heavy.
- Lime Juice – Adds brightness and balances the richness of the mayonnaise and yogurt.
- Garlic – Infuses a subtle depth of flavor without overpowering the dish.
- Red Onion – Gives a slight crunch and a mild, sweet sharpness that complements the creamy potatoes.
- Cilantro – Fresh and fragrant, it elevates the salad with authentic Peruvian flair.
- Salt & Pepper – Essential for seasoning and enhancing all the flavors.
- Optional Garnishes – Hard-boiled eggs, olives, or roasted corn can be added for extra flavor, texture, and color, making the salad perfect for festive occasions.
TIP TOP: For the best flavor, use fresh, high-quality ingredients. The potatoes should be firm but not starchy, and fresh cilantro makes a huge difference in aroma and taste. Get quantities from my recipe card.
How To Make Peruvian Yellow Potato Salad?
This recipe seems to be complex but making this Peruvian Potato Salad is very easy, and I promise, the creamy, slightly spicy results are worth every minute. Here’s how you can make this potato salad.
Step 1: Prepare the Potatoes
First, grab your Peruvian yellow potatoes. Wash, peel, and cut them into even chunks. I like them about 1-1.5 inches each & big enough to taste the buttery texture but small enough to absorb all that creamy dressing.
Bring a pot of salted water to a boil and add the potatoes. Cook them until they’re tender but not mushy about 15-20 minutes. You’ll know they’re done when a fork slides in easily, but the potato still holds its shape. Drain them and let them cool slightly.
TIP TOP: I sometimes set them aside on a tray so they cool faster and don’t continue cooking in the hot water.
Step 2: Make the Creamy Ají Amarillo Dressing
While the potatoes are cooling, let’s get the dressing ready. In a medium bowl, I like to combine Ají Amarillo paste with mayonnaise, Greek yogurt, a squeeze of fresh lime juice, and a touch of minced garlic. Then whisk everything together until it’s smooth and creamy. You’ll instantly smell that tangy, fruity aroma that is the heart of this salad’s flavor.
Taste as you go. If you like a little extra heat, add a bit more Ají Amarillo. You’ll find that small adjustments make the dressing perfect for your palate. And trust me, when you fold this creamy mixture over the tender potatoes, every bite becomes a little celebration of flavor.
Step 3: Combine Potatoes and Dressing
Now comes the fun part. Gently fold the slightly cooled potatoes into the dressing. Use a large spoon or spatula and be gentle with baby potatoes. You want to coat every potato chunk without breaking them apart.
Add the chopped red onion and half of the cilantro. Mix carefully. At this stage, the salad is already looking creamy, vibrant, and downright irresistible. I always sneak a tiny taste here & you should too.
Step 4: Chill for Maximum Flavor
Cover the salad and let it chill in the fridge for 30-60 minutes. I know it’s tempting to dive in right away, but trust me guys the flavors meld beautifully when chilled, and the creaminess really sets in. While it’s resting, you can prep any garnishes or get your table ready.
Step 5: Garnish and Serve
Before serving, sprinkle the remaining cilantro over the top. I like to add sliced hard-boiled eggs, roasted corn, or olives for extra flavor and texture. Don’t they just make the salad pop?
When you serve it, I like to tell my guests: “This is a Peruvian potato salad with a little bit of spice, a lot of flavor, and a lot of love.” Seriously! watch them go back for seconds.
Nutrition Facts (Per Serving)
Nutrition information is an estimated value calculated per serving and may vary depending on ingredients, brands, and portion sizes. Use this as a general guide for nutritional content.
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 180 kcal | 9% |
| Total Fat | 7 g | 9% |
| Saturated Fat | 1 g | 5% |
| Cholesterol | 5 mg | 2% |
| Sodium | 220 mg | 10% |
| Total Carbohydrates | 25 g | 9% |
| Dietary Fiber | 3 g | 11% |
| Sugars | 3 g | — |
| Protein | 5 g | 10% |
| Vitamin A | 400 IU | 8% |
| Vitamin C | 25 mg | 28% |
| Calcium | 40 mg | 4% |
| Iron | 1 mg | 6% |
What Should I Serve With This Peruvian Yellow Potato Salad?
Peruvian Potato Salad is a versatile dish that elevates any meal with its creamy, tangy flavor. For a comforting side, pair it with Sweet Potato Soufflé or Garlic Herb and Cheese Bread-the rich textures complement the salad beautifully and make each bite memorable.
For a satisfying dinner, this salad shines alongside Easy Chicken Enchiladas or a warm bowl of Caldo de Pollo, adding a bright, refreshing contrast to hearty mains. If you’re planning brunch or a casual gathering, serve it with Sausage Smash Tacos for a combination of savory, creamy, and slightly spicy flavors.
For festive occasions or crowd-pleasing meals, this salad pairs perfectly with Pulled Pork Crockpot, or you can add a simple side like Air Fryer Asparagus to bring color and freshness to the table.
No matter the occasion, family dinners, holiday feasts, or weekend brunches, this Yellow Potato Salad adds authentic flavor, vibrant color, and a creamy texture that will delight your guests every time.
What Are Some Delicious Variations of Peruvian Yellow Potato Salad?
If you love this Creamy Potato Salad, there are several ways to mix it up while keeping the flavors fresh and exciting:
- Vegan Version: Swap in vegan mayo and plant-based yogurt for a healthy potato salad that’s dairy-free but still creamy and flavorful.
- Protein Boost: Add shredded chicken Or some pulled pork slow cooked, boiled shrimp, or eggs for a protein-packed side dish that works for brunch or dinner.
- Holiday Party Version: Make it festive with colorful garnishes like roasted red peppers, corn, and olives that is perfect as an easy, crowd-pleasing potato salad for celebrations.
Each variation maintains the tangy, slightly spicy notes of Ají Amarillo while letting you customize this creamy, versatile potato salad for any occasion.
Can I Make Creamy Potato Salad Ahead of Time?
One of the best things about this Creamy Peruvian Potato Salad is that it actually tastes even better when made ahead. I often prepare this Peruvian potato salad recipe a few hours or even a day in advance for family dinners, brunch, or holiday gatherings.
Storage Ideas
To keep it fresh, store the salad in an airtight container in the refrigerator. The creamy texture from the Greek yogurt and mayo stays perfect, and the tangy, slightly spicy flavors of Ají Amarillo deepen over time. Just give it a gentle stir before serving to make sure everything is evenly coated.
This make-ahead potato salad is an easy side dish that’s also healthy, flavorful, and stress-free & giving you more time to focus on your main courses while serving a creamy, crowd-pleasing salad that everyone will love.
What Are the Health Benefits of Creamy Potato Salad?
- Potatoes provide potassium, vitamin C, and fiber, supporting heart health and digestion.
- Ají Amarillo adds antioxidants and vitamins A & C, helping to boost immunity.
- Greek yogurt contributes protein and probiotics for muscle and gut health.
- Light, fresh ingredients make this a healthy, creamy potato salad that satisfies without being heavy.
- Perfect for family dinners, meal prep, or festive gatherings.
Ready to Try This Creamy Peruvian Yellow Potato Salad
This Peruvian Yellow Potato Salad is a showstopper for me at least. This creamy, tangy, and lightly spiced with Ají Amarillo. It’s perfect as a make-ahead potato salad, an easy side dish for dinners, or a festive addition to brunch and holiday spreads. Give it a try, share it with your family and friends, and watch it disappear from the table, and don’t forget to thank me later.
More Salad Recipes to Try
Looking for more fresh and flavorful salads to add variety to your table? Here are some delicious options from my side
- Tuna Pasta Salad – a protein-packed, creamy salad perfect for lunch or potlucks.
- Mexican Coleslaw – tangy, crunchy, and full of flavor for a lighter side dish.
- Ambrosia Salad – sweet, fruity, and festive, ideal for holidays and gatherings.
These salads complement your Peruvian Potato Salad beautifully and give you plenty of easy, crowd-pleasing options for any meal.
Frequently A sked Question
Can I make a vegan version of this potato salad?
Absolutely! Swap the mayo and Greek yogurt for plant-based alternatives to make a healthy, vegan potato salad that’s still creamy and flavorful.
How long does this potato salad last in the fridge?
Stored in an airtight container, it lasts up to 3 days. Always give it a gentle stir before serving to maintain the creamy texture.
What makes this Peruvian Yellow Potato Salad different from regular potato salads?
The combination of Ají Amarillo, Greek yogurt, and a balance of tangy and creamy flavors gives it a unique taste. It’s lighter than classic potato salads while still being rich and flavorful.
Can I add protein to this salad?
Yes! You can add shredded chicken, boiled shrimp, or eggs for a protein-packed side dish. This makes it more filling for meals like lunch, brunch, or dinner.
Peruvian Yellow Potato Salad – Easy & Creamy Ají Amarillo Recipe
Ingredients
Equipment
Method
- Prepare the potatoes: Peel and dice the yellow potatoes into evenly sized cubes so they cook evenly.
- Boil the potatoes: Place the diced potatoes in a medium pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 10-15 minutes. Test by piercing a piece with a fork. it should go through easily.
- Drain and cool: Drain the cooked potatoes in a colander and let them cool slightly. You can also spread them on a tray to speed up cooling.
- Prepare the dressing: In a large mixing bowl, combine Greek yogurt, mayonnaise, Ají Amarillo paste, lime juice, salt, and pepper. Whisk until smooth and creamy. Taste and adjust the seasoning if needed.
- Mix the salad: Add the slightly cooled potatoes, chopped hard-boiled eggs, and finely diced red onion to the dressing. Gently fold everything together using a spatula or spoon, being careful not to mash the potatoes.
- Chill for best flavor: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully.
- Garnish and serve: Just before serving, sprinkle with chopped parsley or cilantro for color and freshness. Serve as a side dish or part of a festive spread.
Notes
- Nutrition information is an estimate and can vary depending on ingredient brands and portion sizes.
- For a vegan version, replace Greek yogurt and mayonnaise with plant-based alternatives.
- This salad can be made up to 1 day in advance, making it a convenient make-ahead potato salad.
- Adjust the amount of Ají Amarillo to control spice level, keeping it mild or medium according to your preference.