Potato Salad (Salada de Batata) Recipe
Ingredients
Directions
- Wash, peel and cut the potatoes into 1 inch cubes. (You may also leave skins on but scrub them well before cooking).
- Place the potatoes into salted water and let them come to a boil. After about 5 minutes add the carrots, and green beans.
- Let them come to another boil and cook for about 5 more minutes. Taste one piece of potato to be sure its almost done.
- Add peas and onions during the last 2 minutes of cooking. Drain and let the mixture cool.
- When cool, add the remaining ingredients except eggs. Toss the ingredients or fold with plastic spatula. (Stir gently not to break the potatoes apart).
- (Chop eggs into fourths and add to mixture if desired)
- Place into serving dish and garnish with parsley and a sprinkle of paprika.
- The salad can be served at room temperature or chilled the next day. Take my advise and double up the recipe because you’ll wish you’d made more the next day!
Adapted from a Recipe by: Tia Maria's Blog
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the potatoes with another type of vegetable for a low-carb version?
Yes, you can substitute potatoes with cauliflower. Steam or boil cauliflower florets until tender, then follow the recipe as directed. This will give you a lower-carb version of traditional potato salad.
How should I store leftover potato salad?
Leftover potato salad should be stored in an airtight container in the refrigerator. It can last for up to 3-5 days. If you notice any separation of dressing, simply give it a good stir before serving again.
What can I use instead of mayonnaise in this recipe?
You can use Greek yogurt or a mixture of sour cream and plain yogurt as a healthier alternative to mayonnaise. This will give your potato salad a creamy texture while reducing calories.
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