Peruvian Nicoise Salad Recipe – Elevate Your Cooking with Diamond Crystal Salt — Diet Assassinista

Coarse Himalayan Pink Salt is not only delicious, but is also sustainable. By purchasing refillable grinders and refill boxes, you can support sustainable practices while enjoying the unique flavor and beautiful color of Himalayan Pink Salt.

Using Diamond Crystal Co. salts in this Peruvian Nicoise Salad recipe is a fun and easy way to add a twist to a classic dish. So, what are you waiting for? Spice up your cooking routine and impress your family and friends with a delicious Peruvian Nicoise Salad made with Diamond Crystal Co Salt

For more on where you can purchase these products, visit Diamond Crystal Salt Co.’s Where To Buy tool and get ready to stock your pantry!

Peruvian Nicoise Salad

Adapted from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen

Serves: 4
Time: 45 Minutes


Potatoes and Green Beans
1 ¼ lb mixed fingerling potatoes
1 tsp Diamond Crystal Salt Co.coarse California sea salt
3 slices bacon, chopped into ½-inch pieces
½ lb green beans, trimmed

About 3 tbsp olive oil
5 cups mixed baby greens, loosely packed 
Diamond Crystal Salt Co. coarse sea salt
Extra-virgin olive oil
4 hard-boiled eggs, halved lengthwise
½ cup Botija (brine-cured Peruvian black olives) or cured Mediterranean olives, drained 
Generous pinch of shichimi togarashi or cayenne pepper

Huancayo-Style Sauce
10 soda crackers, such as saltines
⅓ cup whole milk 1⁄4 cup olive oil, or more if needed
½ medium red onion, roughly chopped
3 to 4 tbsp homemade ají amarillo paste
¾ cup feta cheese or queso fresco, cut into small chunks
½ tsp Diamond Crystal Salt Co. Kosher Salt Flakes

For the potatoes and green beans: Add potatoes and Diamond Crystal Salt Co. coarse California sea salt to a medium-sized pot. Cover them with an inch of water and bring to a low boil over high heat. Cook the potatoes for 20-25 minutes or until they are tender when pierced with a knife. Drain the potatoes and let them cool in the strainer before halving them lengthwise. Set them aside. 

In a medium-sized skillet, fry the bacon until it is crisp and drain on paper towels. 

For the green beans, prepare a large bowl of ice water. Bring a medium pot of water to a boil, then reduce the heat to maintain a simmer. Blanch the green beans until they are tender-crisp, about 1 minute. Drain the green beans and immediately transfer them to the ice water to cool. Once cooled, drain the green beans and transfer them to a paper towel-lined bowl to dry.

To make the salad: Heat a large sauté pan over medium-high heat, about 2 minutes. Pour about 2 tbsp olive oil into the pan and heat for an additional minute. Then, add the green beans and sauté, tossing occasionally until they are charred in spots, about 30 seconds. Transfer the beans to a bowl. Next, add 1 tbsp olive oil to the skillet and sear the potatoes, cut-side down, for about 1 minute or until golden brown. Set aside.

To make the Huancayo-style sauce: Crumble the crackers into a small bowl and pour milk on top. Mix the crackers and milk together and set aside. Heat a large skillet over high heat for about 2 minutes. Add the olive oil and heat for another minute. Stir in the onions and ají amarillo paste and sauté the onions until they begin to soften and are nicely browned along the edges, about 5 minutes.

Transfer the onion mixture to a blender and puree it on high speed until it has the consistency of a chunky salsa. Partially open the top of the blender and, with the blender running, slowly pour in the cracker-milk mixture. Then, add the feta and Diamond Crystal Salt Co. kosher salt flakes. Keep the blender going until the sauce is very creamy, about 30 seconds. Taste the sauce and add more salt flakes if needed. The dressing should be thick. Season with additional salt flakes if desired.

To finish the salad, arrange the salad greens on a large serving plate or individual plates. Finish the greens by lightly sprinkled with Diamond Crystal Salt Co. coarse Himalayan pink salt and drizzle lightly with extra-virgin olive oil. Arrange the potatoes, green beans, eggs, and olives alongside the greens. Pour a generous ½ cup of the Huancayo-style sauce on the potatoes and scatter the bacon over the salads. Finally, sprinkle all ingredients with a pinch of shichimi togarashi and serve the remaining Huancayo-style sauce on the side.

If you loved this recipe, you will also enjoy my recipes for Peruvian-Style Steak with Aji Amarillo Mashed Potatoes, Sopes with Potato-Chorizo Hash and Real California Queso Fresco, and Grilled Skirt Steak Salad