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Portuguese Potato Salad ❦ Salada Russa

Portuguese Potato Salad ❦ Salada Russa

Serves 6

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

4 Eggs

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.

  1. Place potatoes and eggs in a large stockpot and fill with cold water. Add a tbsp. of course sea salt.

  2. Bring to a boil.Once boiling, set a timer for 10 minutes.

  3. After 5 minutes, add vegetables to the pot.

  4. 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.

  5. 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.

  6. Place the 3 cut eggs in with potatoes and vegetables.

  7. 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.

  8. Place in a serving bowl and top with reserved egg.

Serve at room temperature.


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