Let’s dive into the world of comfort food with a twist. Ensalada de papa, or potato salad, is a dish that brings joy to any table. Whether it’s a backyard BBQ or a cozy family dinner, this recipe is sure to impress with its creamy texture and vibrant flavors.
Why This Recipe Works
- The combination of creamy mayonnaise and tangy mustard creates a dressing that’s rich yet balanced.
- Using Yukon Gold potatoes ensures a buttery texture that holds up well in the salad.
- Fresh herbs and a squeeze of lemon juice add brightness and depth to the dish.
- It’s versatile enough to serve as a side or a main dish, depending on your mood.
- This recipe is a crowd-pleaser, perfect for potlucks and picnics.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowl
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 10-12 minutes, or until the potatoes are tender but still hold their shape. Drain and let cool slightly.
Step 2: Prepare the Dressing
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth. Season with salt and pepper to taste. This creamy dressing is the secret to the salad’s irresistible flavor.
Step 3: Combine the Ingredients
Add the slightly cooled potatoes to the bowl with the dressing. Gently fold in the chopped parsley and red onion until everything is evenly coated. Be careful not to overmix to keep the potatoes from breaking apart.
Step 4: Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with extra parsley if desired.
Tips and Tricks
For the best texture, don’t overcook the potatoes. They should be tender but still firm to the bite. If you’re short on time, you can serve the salad immediately, but chilling it really enhances the flavors. For a lighter version, you can substitute Greek yogurt for half of the mayonnaise. Adding a pinch of paprika or cayenne can give the salad a subtle kick. Always taste and adjust the seasoning before serving.
Recipe Variations
- Add hard-boiled eggs for extra protein and texture.
- Mix in some chopped celery or pickles for crunch.
- Use sweet potatoes instead of Yukon Gold for a sweeter twist.
- Incorporate bacon bits for a smoky flavor.
- Try a vegan version by using plant-based mayonnaise.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to develop even more. Just keep it refrigerated until you’re ready to serve.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator. They’ll keep for up to 3 days, though the texture may change slightly over time.
Can I use a different type of potato?
Yes, but keep in mind that waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy varieties like russets.
Summary
This Ensalada de Papa recipe is a creamy, dreamy side dish that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s a foolproof way to bring a taste of comfort to your table.
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