AI-generated image
Ensalada de papa y huevo
Potato and egg salad
Ensalada de papa y huevo: boiled potato and egg salad with oil, vinegar and parsley, a staple of the Argentine asado
Sunday asados in Argentina tend to come with two salads: the green ensalada mixta and this one, chunks of boiled potato and hard-boiled egg dressed while warm with oil, vinegar, salt and plenty of parsley. Some households stir in mayonnaise, which takes it close to ensalada rusa, but the oil-and-vinegar version is lighter and lets the potatoes taste of themselves. It is mild, soft and slightly tangy, and good at room temperature, which is why it suits an outdoor lunch that goes on for hours. Dressing cold potatoes is the error that leaves the salad bland: warm potatoes soak up the vinegar and oil, cold ones don't. Choose waxy potatoes that hold their shape, and cook the eggs fully for 10 minutes. Chef's tip: sprinkle the vinegar on the hot potatoes first and wait five minutes before adding the oil; the potatoes absorb the acid and the salad tastes seasoned all the way through.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 ¼ lb waxy potatoespeeled and cut into 3 cm chunks
- 1 ½ tsp salt1 tsp for the water, the rest for the dressing
- 4 eggs
- 2 tbsp white wine vinegar
- 4 tbsp sunflower or olive oil
- ½ oz flat-leaf parsleychopped
- 2 spring onions (optional)thinly sliced
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Put 2 ¼ lb waxy potatoes in a pan of cold water with ⅞ tsp salt, bring to the boil and simmer until a knife slides in easily but the chunks still hold their edges.
15 minStep 2: Meanwhile lower 4 eggs into a pan of boiling water and cook until hard, then cool in cold water and peel.
10 minStep 3: Drain the potatoes, tip into a wide bowl and sprinkle with 2 tbsp white wine vinegar and ⅝ tsp salt while hot. Leave for 5 minutes.
Step 4: Pour over 4 tbsp sunflower or olive oil, add ½ oz flat-leaf parsley and the spring onions, if using, and turn gently.
Step 5: Cut the eggs into quarters or chunks and fold them in carefully. Serve warm or at room temperature, or refrigerate and eat within 2 days.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 7 g
- Carbs
- 25 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ensalada de papa y huevo take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
All-way potato salad
Warm new potatoes boiled in their skins and tossed in one of three dressings: creamy parsley sour cream, a tangy basil vinaigrette, or a fresh 'greeny' dressing of cottage cheese and herbs. Each dressing is enough for 500 g of potatoes, so make one, or make all three for a party. Serve the salad chilled on a bed of lettuce with a spoonful of single cream on top.
Greek village salad
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.
Greek