Portuguese Potato Salad ❦ Salada Russa
Under 15 minutes
1 Kilo waxy (good for boiling) variety potatoes, peeled and cubed
500 g. Mixed frozen vegetables, I used peas, carrots, green beans and corn
240 ml. (1 cup) Mayonnaise
2 tbsp. Extra virgin olive oil
2 tbsp. Red or white wine vinegar
Salt and pepper to taste
Usually served as a side in Portugal to fried fish, you can make this a meal in itself by adding tuna or even cooked chicken.
Place potatoes and eggs in a large stockpot and fill with cold water. Add a tbsp. of course sea salt.
Bring to a boil.Once boiling, set a timer for 10 minutes.
After 5 minutes, add vegetables to the pot.
After 10 minutes, check that potatoes are done by pricking them with tip of a knife. If soft, drain potatoes, vegetables eggs. *If still not cooked, remove eggs only and cook potatoes and vegetables a little longer.
Place drained potatoes and vegetables back into pot. Peel the eggs. Cut 3 of the four eggs into cubes, reserving the fourth egg as garnish, cut into quarters.
Place the 3 cut eggs in with potatoes and vegetables.
In a small bowl, combine mayonnaise, olive oil and vinegar. Mix to incorporate and then add to potato, vegetables and eggs. Stir to coat well.
Place in a serving bowl and top with reserved egg.
Serve at room temperature.