Potato Salad with a Colombian Twist (Ensalada de Papa Colombiana)

Description:

This Potato Salad with a Colombian Twist is a creamy, flavorful variation of the classic potato salad. Infused with traditional Colombian ingredients like mayonnaise, mustard, and diced vegetables, it offers a comforting side dish that’s perfect for gatherings, barbecues, or family meals. The Colombian twist often includes the addition of peas, carrots, and even a little tang from vinegar or lime.

Origin:

Potato salad is a popular dish worldwide, and in Colombia, it’s often made as a side to accompany meat dishes, especially for festive occasions like Christmas or Easter. Each family may have its own version, but this recipe brings out the bright, fresh flavors typical of Colombian cuisine.

Ingredients (Serves 6-8):

For the Salad:

• Russet potatoes: 4 large (peeled and diced)
• Carrots: 2 medium (peeled and diced)
• Frozen peas: 1 cup
• Hard-boiled eggs: 3 large (peeled and chopped)
• Red onion: 1 small (finely chopped)
• Green onions (scallions): 2 (chopped)
• Mayonnaise: 1 cup
• Mustard: 2 tbsp (yellow or Dijon)
• White vinegar: 1 tbsp
• Fresh lime juice: 1 tbsp
• Salt: 1 tsp
• Black pepper: ½ tsp

Optional Add-Ins:

• Avocado: 1 ripe (diced)
• Cilantro: 2 tbsp (chopped, for garnish)
• Jalapeño: 1 (finely chopped, for a bit of heat)

Instructions:

Step 1: Cook the Vegetables

1. Boil the potatoes and carrots in a large pot of salted water for 12-15 minutes, or until tender but firm. Drain and allow them to cool to room temperature.
2. While the potatoes and carrots cook, blanch the peas in boiling water for 2-3 minutes, then drain and cool under cold running water.

Step 2: Prepare the Dressing

1. In a large mixing bowl, combine mayonnaise, mustard, white vinegar, lime juice, salt, and black pepper. Whisk until smooth and well combined.

Step 3: Assemble the Salad

1. Once the potatoes, carrots, and peas have cooled, add them to the mixing bowl with the dressing.
2. Add the chopped hard-boiled eggs, red onions, and green onions. Gently stir until everything is coated with the creamy dressing.

Step 4: Chill and Serve

1. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
2. Garnish with fresh cilantro or avocado if desired, and serve chilled.

Tips for Success:

• Perfect Boiling: Ensure that the potatoes and carrots are cooked until tender but not mushy. Overcooked potatoes can make the salad soggy.
• Customize with Avocado: The addition of ripe avocado adds a creamy texture and subtle flavor that pairs perfectly with the other ingredients.
• Use Fresh Herbs: Fresh cilantro adds a traditional Colombian touch to the salad.

Recommendations:

• Pairing: This potato salad pairs beautifully with grilled meats like Colombian-style chicken or steak, as well as traditional arepas.
• Make Ahead: This salad can be made a day in advance and stored in the refrigerator. The flavors will develop even more overnight.

Nutrition (Per Serving):

• Calories: ~250
• Protein: 5 g
• Fat: 14 g
• Carbohydrates: 28 g
• Sugar: 4 g
• Fiber: 4 g
• Sodium: 300 mg

This Potato Salad with a Colombian Twist is a creamy, tangy, and refreshing dish that adds a touch of South American flair to any meal. The blend of vegetables, eggs, and dressing creates a balance of flavors that is both satisfying and delicious.