Potato salad with mayonnaise - Pilar Hernández's Chilean Kitchen
The last time we went to Chile, we went to my aunt's for lunch and it was the best meal of the trip: barbecue with a ton of salads: corn with hearts of palm and mayo, lettuce with olives, celery with avocado, Chilean salad, potatoes with mayo, potatoes with onions, pebre (a Chilean salsa). Delicious.
Ingredients · Servings 8
- 8 medium potatoes, preferably new potatoes
- 5 finely chopped spring onions, green and white parts
- 3 hard-boiled eggs (I boil them for 1 minute, and then finish cooking them in the same water for 9 minutes)
- 1 cup of celery, chopped into small cubes
- 1/2 cup of cooked carrot, diced into small cubes
- 1 cup of cooked peas
- 1/2 cup diced red bell pepper
- 2 tablespoons of mayonnaise
- 3 tablespoons of nonfat plain yogurt
- 1 teaspoon of apple cider vinegar or white wine vinegar
- 2 tablespoons of pickle juice (from the jar)
- 1 teaspoon of Dijon or yellow mustard
- salt, pepper, chopped fresh dill
Method · PT-497395H49S
- Cook the potatoes in plenty of cold, salted water. Boil uncovered for 15-20 minutes, or until tender and easily pierced with a butter knife. Drain and let cool for 15 minutes, or until peeled and cut into medium-sized cubes, approximately 1.5 cm per side.
- In a large salad bowl, prepare the dressing by mixing the mayonnaise, yogurt, salt, pepper, pickle juice, vinegar, and mustard; mix well and taste.
- Place the warm diced potatoes, chopped scallions, celery, carrot, bell pepper, peas, and sliced hard-boiled eggs on top of the dressing. Mix carefully and taste, adjusting the seasoning as needed. Ideally, let it rest for about 4 hours before serving; refrigerate to allow the flavors to meld.
- When serving, sprinkle with finely chopped dill or other desired herb.
- At home they also made it with diced onion that had been softened (10 minutes in boiling water, wash with cold water before using).
This is my family's traditional recipe. My mom made it for me.
What potatoes do you recommend in the US for potato salad with mayonnaise?
For this recipe you can use red potatoes or yellow-skinned Yukon Gold potatoes. Do not use Russet potatoes.
Description
Essential for any barbecue.
