Salads
Ensalada de Papa Hondureña
The Quirky Foodster Team
Ingredients
- 1 kg (2.2 lb) potatoes, peeled and cubed
- 2 carrots, diced
- 100 g (3/4 cup) green peas
- 2 hard-boiled eggs, chopped
- 200 g (3/4 cup) mayonnaise
- 1 tbsp mustard
- Salt and pepper to taste
Method
- Boil the potatoes and carrots together in salted water for 12-15 minutes until just tender; drain and cool.
- Blanch the peas briefly in boiling water, then drain.
- Combine potatoes, carrots, peas and chopped egg in a large bowl.
- Stir in mayonnaise and mustard, then season with salt and pepper.
- Chill for at least 1 hour before serving.
Introduction: A creamy potato salad served at Honduran birthdays, holidays and Sunday lunches, often alongside roast chicken or tamales.
Cultural Background: A creamy potato salad served at Honduran birthdays, holidays and Sunday lunches, often alongside roast chicken or tamales. Diced vegetables add color and crunch, and the salad is a familiar comfort dish passed down through generations of home cooks.
Tips: Cool the potatoes fully before adding mayonnaise, or the salad can turn watery.
Variations: Some cooks add diced apple or pickled beet for sweetness and color.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Served cold; not reheated.
Nutrition: Approx. 210 kcal, 4 g protein, 12 g fat, 22 g carbohydrate per serving.
FAQs:
Q: Can this be made dairy-free?
A: The recipe is naturally dairy-free as written since it uses mayonnaise rather than cream.
Q: How far ahead can I make this?
A: It can be made up to a day in advance; flavors deepen after chilling overnight.
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