Chilean Potato and Egg Salad
This Chilean Potato and Egg Salad is a delightful twist on the traditional potato salad, combining rustic South American ingredients with a touch of modern flair. Perfect for a summer gathering or as a comforting side dish, this salad offers creamy textures and vibrant flavors that capture the essence of Chilean cuisine.
Ingredients
- 4 large potatoes peeled and diced
- 3 large eggs free-range, boiled and peeled
- ½ cup mayonnaise preferably homemade or high-quality store-bought
- 1 tablespoon Dijon mustard for a subtle kick
- 3 tablespoons olive oil extra virgin, for richer taste
- 2 tablespoons white wine vinegar to add a tangy balance
- 1 cup green peas fresh, or frozen and thawed
- ¼ cup fresh parsley chopped
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 10-15 minutes until fork-tender. Drain and set aside.
- In a medium bowl, combine mayonnaise, Dijon mustard, olive oil, and white wine vinegar. Whisk until well-blended and creamy.
- Chop the boiled eggs into quarters and place them in a large salad bowl. Add the cooked potatoes, green peas, and parsley.
- Pour the dressing over the potato mixture and gently toss to combine. Season with salt and pepper to taste.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld together.
Notes
For a smoky twist, add a pinch of smoked paprika to the dressing. If you’re looking for a lighter version, replace half of the mayonnaise with Greek yogurt.
Nutrition
Calories: 645kcalCarbohydrates: 72gProtein: 14gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 140mgSodium: 291mgPotassium: 1723mgFiber: 10gSugar: 5gVitamin A: 806IUVitamin C: 92mgCalcium: 83mgIron: 4mg
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