Salads
Ensalada Colombiana de Papa
The Quirky Foodster Team
Ingredients
- 600 g (1.3 lb) Potatoes, peeled and cubed
- 2 Carrots, diced
- 100 g (0.75 cup) Frozen peas
- 150 g (0.65 cup) Mayonnaise
- 1 tbsp Dijon or yellow mustard
- 2 Hard-boiled eggs, chopped
- 1 tsp Salt
Method
- Boil the potatoes and carrots together in salted water for 12-15 minutes until just tender; add the peas for the final 2 minutes.
- Drain thoroughly and let cool to room temperature.
- In a large bowl, mix the mayonnaise and mustard together.
- Gently fold in the potatoes, carrots, peas and chopped hard-boiled egg until evenly coated.
- Season with salt to taste, cover and chill for at least 1 hour before serving.
Introduction: A cooked potato salad bound with mayonnaise and mustard, this dish reflects the Andean interior's reliance on potatoes as a dietary staple, and is a common accompaniment at family lunches and holiday tables alongside roasted meats.
Cultural Background: A cooked potato salad bound with mayonnaise and mustard, this dish reflects the Andean interior's reliance on potatoes as a dietary staple, and is a common accompaniment at family lunches and holiday tables alongside roasted meats.
Tips: Don't overcook the potatoes — they should hold their cubed shape rather than turning mushy when folded with the dressing.
Variations: Some versions add diced apple or cooked green beans for extra texture and sweetness. Naturally vegetarian as written.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Not applicable — served cold.
Nutrition: Per serving (approx.): 260 kcal, 6g protein, 24g carbohydrate, 16g fat, 3g fibre.
FAQs
Q: Can I make this ahead of time?
A: Yes, it actually improves after a few hours chilling, making it a good make-ahead side.
Q: Can I use light mayonnaise?
A: Yes, this works fine and is a common household substitution.
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