There are few dishes as universally loved as a classic, creamy potato salad. It’s the quintessential side dish for picnics, barbecues, and potlucks, bringing a comforting and delicious touch to any spread. This recipe, often known as Ensaladilla Rusa, is a vibrant celebration of simple ingredients. Tender potatoes, sweet peas and carrots, and zesty pimientos are brought together in a tangy vinaigrette before being folded into a creamy mayonnaise dressing. It’s a timeless classic that’s not just a side dish—it’s a centerpiece of happy gatherings!
Ingredients
• 3 large white-skinned potatoes, about 2 lbs / 900g, like Yukon Gold
• 1 cup / 150g cooked peas, fresh or frozen
• 1 cup / 130g cooked diced carrots
• ½ cup / 75g chopped pimiento peppers or roasted red peppers
• ½ cup / 80g minced white or yellow onion
• ¼ cup / 60 ml extra virgin olive oil
• ¼ cup / 60 ml white wine vinegar
• 1½ teaspoons / 9g sea salt, or to taste
• Freshly ground black pepper to taste
• ½ to ¾ cup / 115g to 170g mayonnaise, to taste (use vegan mayo for a vegan option)
• For Garnish (Optional)
• Fresh parsley sprigs
• Thinly sliced carrots
• Slivers of pimiento or red bell pepper
• Chopped hard-boiled egg
Instructions
1. Place the whole, unpeeled potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until they are tender when pierced with a fork, about 20-25 minutes. Drain and let them cool completely. Once cool, peel the skins off and cut the potatoes into small, uniform ¼-inch dice.
2. In a large mixing bowl, combine the diced potatoes, cooked peas, cooked carrots, chopped pimientos, and minced onion.
3. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper to create a vinaigrette. Pour this over the potato and vegetable mixture and toss gently but thoroughly to coat everything. Let it marinate for at least 15 minutes to allow the warm potatoes to absorb the flavors.
4. Add the mayonnaise to the bowl, starting with ½ cup. Gently fold it into the salad until all the are well-combined and creamy. Add more mayonnaise if you prefer a creamier consistency. Taste and adjust the salt and pepper as needed.
5. Transfer the salad to a serving platter or bowl. You can serve it immediately, but for the best flavor, cover and chill in the refrigerator for at least one hour. Before serving, decorate with your chosen garnishes like fresh parsley, carrot slices, or chopped egg to create a beautiful presentation.
Nutritional Information
• Serving Size: 1 cup | Calories: 360 kcal | Carbohydrates: 29g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Sodium: 550mg
• (Note: is an estimate and may vary based on used.)
Pro Tips
• for the Perfect Potato Salad
• Use waxy potatoes like Yukon Gold, Red Bliss, or new potatoes. They hold their shape much better after boiling and dicing, preventing a mushy salad.
• Dress the potatoes while they are still slightly warm. The warm potatoes will act like a sponge, soaking up the oil and vinegar dressing for a much more flavorful end result.
• For the best flavor, make this salad a few hours or even a day in advance. This allows all the flavors to meld together beautifully in the refrigerator.
• To make this recipe fully vegan, simply use your favorite plant-based mayonnaise and omit the optional hard-boiled egg garnish.
FAQ
Q: How can I make this potato salad vegan
A: This recipe is easily adapted for a vegan diet. Simply use your favorite plant-based mayonnaise instead of traditional egg-based mayo, and be sure to omit the optional hard-boiled egg garnish. All other ingredients are naturally vegan.
Q: Can I add more protein to this vegetarian potato salad
A: Yes, to boost the protein content, you can fold in a cup of cooked chickpeas or white beans along with the other vegetables. If you are not vegan, adding extra chopped hard-boiled eggs is another excellent way to increase the protein.
Q: What are the best potatoes for a creamy potato salad
A: For a creamy yet firm potato salad, it’s best to use waxy potatoes. Varieties like Yukon Gold, Red Bliss, or new potatoes are ideal because they hold their shape well after boiling and won’t turn mushy when you mix the salad.
Q: How long does this vegetarian potato salad last in the fridge
A: When stored properly in an airtight container, this potato salad will stay fresh and delicious in the refrigerator for up to 4 days. The flavors often meld and become even better on the second day.
