Peruvian soltero de queso

Ingredients

• 4 mediumwhite potatoes, boiled and chopped
• 240 ml (1 cup)cooked, peeled broad beans
• 240 ml (1 cup)fresh cheese, cubed
• 1red onion, thinly sliced
• 120 ml (½ cup)cooked sweetcorn kernels
• 1tomato, diced
• 60 ml (¼ cup)black olives
• 1, optionalrocoto chilli, finely chopped
• Juice of 2lemons
• 45 ml (3 tablespoons)vinegar
• 30 ml (2 tablespoons)vegetable or olive oil
• To tastesalt, black pepper and parsley

Instructions

1. 1

   Cook the potatoes

   Boil the potatoes with their skins on in salted water until cooked. In a separate pan, boil the broad beans until tender. Leave both to cool, then peel them.

2. 2

   Cut the ingredients

   Peel the potatoes and cut them into medium cubes. Cut the fresh cheese into cubes too. Cut the tomato into wedges, slice the onion into thin strips and, if using, thinly slice the rocoto.

3. 3

   Make the dressing

   In a bowl, combine the onion with salt, pepper, lemon juice and a splash of vinegar. Leave it to sit for a few minutes to mellow the onion.

4. 4

   Combine the salad

   Put the potatoes, broad beans, tomato, cheese and rocoto in a serving dish. Add the dressed onion and mix gently so the ingredients keep their shape.

5. 5

   Add the oil

   Drizzle over a little vegetable oil, preferably olive oil, adjust the salt and mix carefully once more.

6. 6

   Serve the salad

   Divide between individual plates and, if you wish, garnish with lettuce leaves or avocado slices. Serve chilled or at room temperature.

What is soltero de queso?

Soltero de queso is a Peruvian salad built around fresh cheese, potatoes and vegetables, with lemon and vinegar bringing a lively, tangy finish. It is especially associated with Arequipa, where versions often combine local produce with cheese and a sharp dressing.

This version brings together soft potatoes and broad beans with sweetcorn, tomato and olives. Gentle mixing helps keep the cubes intact and gives each serving a mix of creamy, crisp and juicy textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and sweetcorn provide most of the carbohydrate, while the cheese and oil contribute much of the fat; the cheese and broad beans provide protein. Pair a serving with extra leafy vegetables or a protein-rich accompaniment such as grilled fish to make a more substantial plate.

Choosing the ingredients

Potatoes: use white potatoes that hold their shape after boiling, then cool and peel them before cutting. Fresh cheese should be firm enough to cube without crumbling.

Rocoto: this chilli is optional, but adds heat and a distinctive peppery flavour. Add it sparingly if you are unsure how hot you want the salad.

Getting the onion ready

Dressing the onion: a few minutes in salt, pepper, lemon juice and vinegar softens its sharp edge while keeping some bite. Slice it thinly so it is easy to distribute through the salad.

Mixing gently: add the dressed onion after the other main ingredients are in the serving dish. Fold rather than stir briskly, especially once the cheese and potatoes are combined.

Texture and doneness

Potatoes and beans: cook them until tender, but stop before they begin to fall apart. Let them cool before combining so the cheese stays firm and the salad does not become mushy.

Final texture: the potato and cheese should remain in distinct pieces, with the tomato adding moisture and the olives bringing a salty contrast. Taste the dressing at the end and adjust the seasoning carefully.

Allow time to cool

The stated total time is 45 minutes, including cooking and preparation. Since the method calls for cooling the potatoes and beans, allow enough time for them to cool before assembling the salad.

The salad can be served chilled or at room temperature. If making it ahead, keep it covered in the fridge and add the oil close to serving for a fresher finish.

What to serve it with

Soltero de queso works as a light main dish or as a side alongside grilled fish, chicken or vegetables. Its lemony dressing also pairs well with simple dishes that do not need another rich sauce.

For a fuller plate, serve it with leafy greens or a slice of bread. Lettuce leaves or avocado slices can also be used as the optional garnish described in the method.

Recipe notes & tips

• Cool the potatoes and broad beans before mixing so the cheese does not soften.
• Cut the potatoes and cheese into similar-sized cubes for an even mix.
• Let the sliced onion sit in the lemon and vinegar dressing for a few minutes before adding it.
• Fold the salad gently to keep the potatoes and cheese from breaking up.
• Add the rocoto gradually if you want to control the heat.
• Taste for salt after adding the olives, as they can bring extra saltiness.

Variations

• Add avocado: fold in avocado slices just before serving so they keep their shape.
• Add lettuce: serve the salad over lettuce leaves for a fresh, crisp base.
• Adjust the chilli: leave out the rocoto for a mild salad or add it gradually for more heat.
• Change the herbs: use extra parsley for a more pronounced herbal note.
• Serve as a side: pair it with grilled fish or chicken for a more filling meal.

Common mistakes to avoid

• Overcooking the potatoes: they can crumble when mixed; boil them only until tender.
• Mixing while warm: heat can soften the cheese; cool the potatoes and beans first.
• Slicing the onion too thickly: it can dominate each mouthful; cut it into thin strips.
• Stirring too vigorously: the cubes may break apart; fold the ingredients gently.
• Adding too much rocoto: the chilli can overwhelm the other flavours; start with a little and taste.

How to store

Keep leftovers covered in the fridge and eat within 2 days. Serve chilled or let the salad stand briefly to lose its chill; avoid reheating, as the fresh cheese and vegetables are best served cool or at room temperature.

Frequently asked questions