Rustic Potato Salad

Rustic Potato Salad Recipe

Discover how to prepare an authentic rustic potato salad, a dish that combines texture, flavor, and simplicity to turn any meal into a special moment. This easy and delicious recipe is ideal for accompanying meats or for enjoying at family gatherings. The combination of fresh ingredients and careful preparation makes every bite have a deep, homemade flavor.

Preparation time

Before starting, it's important to organize the time you'll invest to achieve the best result.

• Preparation: 20 minutes
• Cooking: 20 minutes
• Total: 40 minutes
• Servings: 8 servings
• Difficulty: Easy

Ingredients

For the salad

• 1.5 kg of red potato
• 3 medium carrots
• 6 eggs
• 1 cup of frozen peas
• 1 cup of canned sweet corn
• 1/2 cup of finely chopped red onion
• 1/2 cup of sliced beetroot (optional)
• 1 cup of mayonnaise
• 2 tablespoons of apple cider vinegar
• Salt and pepper to taste

If you can't find red potatoes, you can use yellow potatoes, which have a similar texture ideal for salads, or white potatoes, although the latter may be softer. For beetroots, if you prefer to avoid their color or flavor, omit them without problem.

Utensils we will use

• Large pot for boiling
• Medium frying pan
• Strainer
• Large mixing bowl
• Sharp knife and cutting board
• Spoon or spatula for mixing
• Glass or cup for measuring ingredients

Preparation

1. Cooking potatoes, carrots, and eggs

1. Wash and peel the potatoes. Cut the potatoes in half so they cook evenly and faster.
2. Peel the carrots and cut them into pieces about 7 cm.
3. Place a large pot over medium-high heat. Put the potatoes and carrots to cook in water with a little salt.
4. After 10 minutes of cooking, add the eggs to the pot to cook along with the vegetables. Continue cooking everything until tender when pierced with a fork.
5. When they are ready, remove from heat and drain the hot water in a colander, letting everything cool.

2. Prepare the pickled onion

1. Finely chop the red onion, making sure the pieces are small so they integrate well into the salad.
2. In a small bowl, mix the onion with apple cider vinegar, a pinch of salt, and pepper to taste. Set this mixture aside so the onion softens slightly and absorbs flavor.

3. Cutting ingredients and final mix

1. Cut the potatoes, carrots, and eggs into medium cubes (approximately 1.5 cm). Make sure they are similar in size to achieve a uniform texture.
2. In a large bowl, combine the potatoes, carrots, eggs, peas, and sweet corn.
3. Add the pickled onion and beet slices if you decide to include them in this rustic version.
4. Finally, add the mayonnaise and mix carefully so as not to break up the ingredients and achieve a creamy texture but with visible chunks.

To finish and serve

Refrigerate the rustic potato salad for at least an hour before serving so that the flavors integrate and the temperature is ideal. You can accompany it with grilled meats or traditional dishes such as a lomo saltado with potatoes o chard and potato stew. Serve in a large dish so that each guest can comfortably serve themselves, and enjoy the perfect blend of creamy texture and rustic potato touch.

I want to share these tips with you

• Use waxy potatoes such as red or yellow potatoes, because they remain firm when cooked and do not fall apart in the salad.
• Do not mix in the mayonnaise until the ingredients are completely cold to prevent the mayonnaise from separating and the salad from becoming watery.
• When incorporating pickled onion, the vinegar softens its strong flavor and adds an acidic touch that balances the creaminess of the mayonnaise.
• If you want an extra touch of flavor, try adding a little bit of whole grain mustard or chopped fresh herbs like cilantro or parsley.
• To reheat leftovers, avoid using the microwave; it's better to let the salad reach room temperature to preserve its texture.

Nutritional Information per serving

• Calories: 427 kcal
• Proteins: 10 g
• Fats: 25 g
• Carbohydrates: 43 g
• Fiber: 6 g

These values are approximate for a standard serving and may vary depending on the exact ingredients and quantities used.

5 keys to make it perfect

• Choose quality potatoes: Look for potatoes with smooth, firm skin, avoiding those with spots or sprouts to ensure better flavor.
• Control the cooking: Boiling the potatoes and carrots until tender but firm prevents the salad from becoming watery or too soft.
• Cool the ingredients properly: Always allow the eggs, potatoes, and carrots to cool completely before mixing with mayonnaise to preserve the texture.
• Handle the mayonnaise well: Using mayonnaise at room temperature makes it easier to integrate and prevents the salad from having lumps.
• Balance flavors: Adjust salt, pepper, and vinegar little by little to find the right balance that highlights each ingredient without overpowering the whole.

When is it ideal to enjoy it?

Rustic potato salad is perfect for family gatherings and outdoor celebrations, especially on spring and summer days when a fresh and tasty dish is welcome. It also makes an excellent accompaniment for baked dishes or barbecues due to its creamy texture and balanced flavors. Its versatility allows it to be included in both formal and casual menus.

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Share your experience

After trying this rustic potato salad recipe, don't hesitate to tell us how it turned out. Did you try it with beetroot or did you make it without? Did you add any personal touches like fresh herbs or a little mustard? Cooking is a space for experimentation and learning. The community really enjoys it when you share your own variations and tips.

Rustic Potato Salad

With the arrival of spring and pleasant weather, it's the perfect time to enjoy a rustic potato salad. This recipe is easy to prepare and versatile, perfect to accompany meats or enjoy on its own. Ideal for those days in the garden!

Type: Recipe

Cuisine: International

Keywords: salad, potato, rustic, international, desserts, recipe, easy, homemade

Recipe Yield: 6 servings

Calories: 200 kcal

Preparation Time: PT30M

Cooking Time: PT20M

Total Time: PT50M

Recipe Ingredients:

• 3 lbs of potatoes
• 1 tablespoon salt
• 4 hard-boiled eggs, peeled and chopped
• ¾ cup chopped red onion
• 1 cup of chopped celery
• ⅔ cup chopped pickle
• 2 tablespoons chopped parsley
• Chopped fried bacon (optional)
• ⅔ cup mayonnaise
• ⅔ cup sour cream
• 1 tablespoon mustard
• 1 ½ tablespoon apple cider vinegar
• ½ teaspoon pepper
• ½ teaspoon celery salt
• ½ teaspoon dill
• A splash of milk (if needed)

Recipe Instructions:

Preparation Time :

Preparation Time : 30 minutes

Cooking :

Cooking : 20 minutes

Total :

Total : 50 minutes

Servings :

Servings : 6-8 servings

Difficulty :

Difficulty : Easy

Step 1 :

Cook the potatoes, cubed to about one inch, in salted water until tender. Let cool.

Step 2 :

In a large bowl, combine the cold potatoes, chopped parsley, celery, red onion, pickles, and if you decide, also the chopped bacon.

Step 3 :

In another bowl, mix the mayonnaise, sour cream, mustard, vinegar, celery salt, dill, and pepper using a balloon whisk.

Step 4 :

Carefully fold this mixture into the potatoes so as not to break up the potatoes. Finally, add the chopped hard-boiled eggs and stir gently.

Step 5:

Let the salad rest in the refrigerator for at least 30 minutes before serving. Serve cold, plain, on a lettuce leaf, or even over half an avocado.

Editor's Rating:
4.4