Description
Delicious salad that serves as an accompaniment to meats, especially if they are grilled.
Ingredients
Scale
- 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