Peruvian-style aji verde brings sharpness, freshness, and a gentle green heat to simple boiled potatoes and crisp green beans. This version is arranged as a composed salad rather than a side dish, making it suitable for a light summer supper or a polished lunch table.
Introduction
The success of this dish lies in restraint. Waxy potatoes keep their shape, the beans remain bright and snappy, and the sauce is blended until smooth enough to coat without overwhelming. A little crumbled cheese at the end adds salinity and structure, while spring onions provide the final fresh edge.
Ingredients
- 900 g waxy potatoes
- 220 g green beans, trimmed
- 3 spring onions, thinly sliced
- 60 g coriander leaves and tender stems
- 40 g parsley leaves
- 1 small jalapeño, seeded if preferred
- 1 garlic clove
- 80 ml mayonnaise
- 80 ml Greek yogurt
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 60 g feta or fresh white cheese, crumbled
- Salt and black pepper
Instructions
- Place the potatoes in a saucepan of well-salted cold water, bring to a boil, and simmer until just tender, 18 to 22 minutes depending on size. Drain, let them cool slightly, then halve or thickly slice.
- Meanwhile, blanch the green beans in boiling salted water for 2 to 3 minutes until bright and crisp-tender. Transfer immediately to cold water, then drain well.
- To make the aji verde, blend the coriander, parsley, jalapeño, garlic, mayonnaise, yogurt, lime juice, olive oil, and vinegar until smooth and vividly green. Season carefully with salt and black pepper.
- Arrange the warm potatoes and green beans on a serving platter. Spoon over most of the sauce and turn gently so everything is lightly coated.
- Finish with the spring onions, crumbled cheese, and the remaining sauce at the side. Serve slightly warm or at cool room temperature.
Tips
- If you prefer a sharper sauce, add an extra teaspoon of lime juice just before serving.
- New potatoes are particularly good here because they hold together cleanly after boiling.
- Grilled chicken or tinned tuna can be added, though the salad is complete as written.