Mayan Potato Salad (Iguashte)

This incredibly tasty vegan potato salad is made completely from New World ingredients, and is likely very close to dishes enjoyed by the pre-Columbian Mayans. Our version is inspired by one collected by Copeland Marks in Antigua, Guatemala, for his 1985 False Tongues and Sunday Bread (ISBN 978-1590772768). The one non-authentic elaboration we’ve used is to toss in minced cilantro, which of course is of Middle Eastern origin. Feel free to leave it out if you’d like to eat like a Mayan. The easiest way to grow your own pepitos is to put in a few hills of a naked seeded pumpkin, like Lady Godiva.

1 cup pepitos (shelled squash seeds)
1 cup tomatillos, husked and washed
3 cloves garlic, roasted
1 cup stock
1 teaspoon salt
2 pounds waxy red potatoes, washed and cut into 1” dice
3 cups green beans, trimmed and cit into 1” segments
1/3 cup cilantro, minced (optional)

Toast pepitos in a 350º F. oven for 5-10 minutes until light brown. Let cool.

Place tomatillos on a baking sheet and broil for 10-15 minutes, turning occasionally, until they are soft with a charred surface. Or, roast on a grill. Let cool. Chop fine and place in a bowl.

Place roasted pepitos, roasted tomatillos, roasted garlic, stock and salt into a blender and puree.

Cover potatoes with salted water and bring to a boil. Reduce heat and simmer until just tender, about 15-20 minutes. Drain.

Blanch the green beans in boiling water until just tender, about 5 minutes. Drain.

Toss together the potatoes, green beans, sauce, and optional cilantro. Refrigerate an hour before serving.

Mayan Potato Salad (Iguashte)

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