Salads
Ensalada de Papas Guatemalteca (Guatemalan Potato Salad)
The Quirky Foodster Team
Ingredients
- 800 g (1.75 lb) potatoes, peeled and cubed
- 2 (2 carrots) carrots, diced
- 100 g (3.5 oz) green peas
- 2 (2 eggs) hard-boiled eggs, chopped
- 150 g (2/3 cup) mayonnaise
- 1 tbsp (1 tbsp) mustard
- Salt and pepper, to taste
Method
- Boil the potatoes and carrots together in salted water for 12-15 minutes until fork-tender, then drain and cool.
- Blanch the peas in boiling water for 2 minutes, then drain.
- Combine the cooled potatoes, carrots, peas and chopped hard-boiled egg in a large mixing bowl.
- Fold in the mayonnaise and mustard until evenly coated, then season with salt and pepper.
- Chill for at least 30 minutes before serving.
Introduction: This mayonnaise-dressed potato salad, often studded with carrots and peas, is a fixture at Guatemalan birthday parties and family gatherings, showing the influence of mid-20th-century home economics traditions blended with local vegetables.
Cultural Background: This mayonnaise-dressed potato salad, often studded with carrots and peas, is a fixture at Guatemalan birthday parties and family gatherings, showing the influence of mid-20th-century home economics traditions blended with local vegetables.
Tips: Let the potatoes cool fully before adding mayonnaise, or the dressing will separate.
Variations: Some versions add diced apple or pickled beets for colour and sweetness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. 260 kcal, 5 g protein, 15 g fat, 27 g carbohydrate per serving.
FAQs:
Q: Can I make this ahead for a party?
A: Yes, it actually tastes better after a few hours chilling as the flavours meld.
Q: Can I use a lighter dressing?
A: Yes, substitute half the mayonnaise with plain yoghurt for a lighter version.
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