Spanish Potato Salad/ Ensaladilla Rusa

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 400°F.

Wash and scrub the potatoes, then pierce them with a fork.

Bake potatoes in the preheated oven until tender, about 45-60 minutes.

While potatoes are baking, peel and chop the carrots.

Boil the chopped carrots and peas in salted water until tender, about 10 minutes.

Drain the vegetables and set aside to cool.

Once the potatoes are done, remove them from the oven and let cool slightly before peeling.

Chop the baked potatoes into bite-sized pieces.

In a large bowl, combine the chopped potatoes, carrots, peas, and diced hard-boiled eggs.

Add mayonnaise, olive oil, lemon juice, salt, and black pepper to the bowl.

Mix gently until all ingredients are well combined.

Chill the salad in the refrigerator for at least 30 minutes before serving.

Garnish with sliced green olives and diced red bell pepper before serving.

Cooking Techniques

Spice Level:

Allergens