Mayo potato salad has accompanied us throughout many celebrations, especially those with barbecues or accompaniments to meats in general. It is one of the most popular salads when it comes to preparations that I indicated previously, and when it comes to family and tradition, this is undoubtedly an excellent option.
Of course there are many variants; I have been lucky enough to try some in different houses where they have included hard-boiled eggs, in some tomatoes, garlic, onion or chives, and also peas and carrots. Here there are no strict rules on how you want to prepare it, only how your family likes it.
Personally, I love adding cooked carrots and chopped parsley. I feel like it adds a delicious touch and my family and guests have always loved it.
Ideally, it would be best to prepare a homemade mayonnaise, with a good oil, a pasteurized egg and mix it in a blender; it’s important to add the oil in a thin stream. Season with salt and pepper, you can also add a little lemon juice. That is a basic preparation, at this point from here you can make variations such as adding a touch of mustard, or also garlic, and so on to craft the flavor you want.
Of course, if you don’t have the time, you can buy the mayonnaise of your choice and that’s it!
As for cooking the potatoes, it is very important that the size of each potato is similar, because you will run less risk of overcooking potentially smaller potatoes. Otherwise you should be careful so that the cooking is even. On the other hand, you can cook with cold water and count the time from when the water starts to boil.
You may also be interested in seeing the recipes for Chilean-Style Salad or Potato Salad with Vinaigrette.
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Mayo potato salad
- Total Time: 40 min
- Yield: 4 1x
Description
Delicious salad that serves as an accompaniment to meats, especially if they are grilled.
Ingredients
- 1 kg (2.2 lb) potatoes (preferably a variety that stays firm when cooked)
- 150 g (5.3 oz) mayonnaise
- 2 medium carrots, cooked and cut into medium sized squares
- 1/4 cup chives or chives (optional)
- Salt and pepper to your taste
- 1 teaspoon lemon (optional)
- Optional: chopped fresh parsley to decorate
Instructions
- Wash the potatoes well.
- Put the potatoes in a large pot with cold water and salt.
- Bring them to boil over medium-high heat and cook until tender, but still firm when pierced with a fork, for about 15 to 20 minutes.
- Once cooked, drain the potatoes and let them cool completely.
- Once the potatoes are cold you must peel them and cut them into medium sized squares.
- Add them to the bowl with the mayonnaise, carrots, chives, salt, pepper and, if you like, lemon juice.
- Mix gently until well coated.
- Cover the bowl and let the potato salad sit in a refrigerator for at least an hour before serving; this will help the flavors blend and develop.
- Before serving, you can sprinkle a little chopped fresh parsley on top to give it a touch of color and freshness.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Lunch
- Method: Pot
- Cuisine: Chilean
Mayo potato salad
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