📝 About This Recipe
Hailing from the 'White City' of Arequipa, Escribano is a rustic, vibrant salad that traditionally served as a precursor to the legendary local 'picantería' feasts. It features tender boiled potatoes roughly mashed and tossed with juicy tomatoes and the fiery kick of Peruvian rocoto peppers. This dish is a masterclass in Andean simplicity, offering a refreshing yet pungent flavor profile that awakens the palate perfectly.
🥗 Ingredients
The Base
- 1 kg Yukon Gold or Yellow Potatoes (peeled and halved)
- 3 large Roma Tomatoes (seeded and finely diced)
- 1/2 to 1 piece Rocoto Pepper (veins and seeds removed, finely minced)
- 1/2 medium Red Onion (finely chopped)
The Dressing
- 4 tablespoons Red Wine Vinegar (high quality)
- 6 tablespoons Extra Virgin Olive Oil (or vegetable oil for a more neutral taste)
- 3 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish & Serving
- 2 pieces Hard-boiled Eggs (quartered)
- 6-8 pieces Botija Olives (Peruvian black olives)
- 1 sprig Fresh Cilantro (for decoration)
👨🍳 Instructions
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1
Place the peeled potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
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2
Bring to a boil over medium-high heat. Reduce heat and simmer for 20-25 minutes until the potatoes are tender when pierced with a fork.
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3
While the potatoes cook, prepare the vegetables. Finely dice the onions and soak them in cold salted water for 5 minutes to remove the bitterness, then drain and dry.
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4
Seed the tomatoes and dice them into 1/2-inch cubes. Finely mince the rocoto pepper, being careful to wash your hands immediately after handling.
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5
Once the potatoes are cooked, drain them thoroughly and let them steam-dry for 2 minutes.
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6
Place the hot potatoes in a large mixing bowl. Using a fork or a wooden spoon, crush them roughly. You want large, chunky pieces, not a smooth mash.
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7
While the potatoes are still warm, add the chopped onions, diced tomatoes, and minced rocoto pepper.
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8
In a small jar or bowl, whisk together the red wine vinegar, olive oil, salt, and pepper until emulsified.
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9
Pour the dressing over the potato mixture. The warm potatoes will absorb the vinegar and oil beautifully.
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10
Add the finely chopped parsley and gently fold everything together using a spatula to ensure even distribution without turning it into a paste.
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11
Taste and adjust seasoning. You may need an extra splash of vinegar or a pinch of salt depending on the potato variety.
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12
Transfer the salad to a serving platter. Garnish with the quartered hard-boiled eggs and Botija olives.
💡 Chef's Tips
Use starchy or all-purpose potatoes like Yukon Gold for the best texture; they absorb the dressing better than waxy varieties. Always dress the potatoes while they are still warm to allow the flavors to penetrate the core of the vegetable. If you cannot find fresh rocoto, you can use 1-2 tablespoons of rocoto paste, but adjust for heat levels. To reduce the heat of the rocoto, soak the minced pieces in water with a little sugar and vinegar for 10 minutes before adding to the salad. Don't over-mix; the charm of an Escribano is its rustic, chunky appearance.
🍽️ Serving Suggestions
Serve as a starter before a heavy Peruvian main like 'Adobo Arequipeño' or 'Chupe de Camarones'. Pair with a cold glass of Chicha Morada or a crisp Peruvian Pilsener. This dish works excellently as a side for grilled meats or 'Pollo a la Brasa'. For a complete Arequipan experience, serve alongside fried cheese (Queso Frito). Can be served at room temperature or slightly chilled, though room temperature highlights the flavors best.