Colombian Potato Salad
Perfect for the Christmas holidays and more, the potato salad is a must. It is an ideal accompaniment for meats and poultry that is served on certain days.
It is an amazing dish to make because it will be ready to eat in a short amount of time. This is convenient when there are other dishes to make along with it.
Other ingredients can be added to go along with it such as pieces of celery, onion, tuna, and/or parsley. Here, I will present the basic recipe, which is the one that I crave the most.
I can tell you this as an anecdote: when I was little, I used to eat this very often, and then my mother realized it was becoming a tradition. She prepared gelatin the same day she prepared this salad, and she then got the idea to serve these together.
The combination of these flavors was irresistible from that day on. The salad is served with gelatin, at least on my plate.
It’s important to serve this potato salad at room temperature or cold. What dish would you use to accompany this salad?
UPDATE: I have been preparing this potato salad during the summer holidays, becoming one of the most popular dishes on Independence Day. (July 4 in USA and July 20 in Colombia).
- 4 big potatoes peeled and cut into cubes
- 1 cup cooked peas
- 2 sausages
- 2 hard-boiled eggs
- Mayonnaise to taste
- Salt to taste
- Cook the potatoes in boiling salt water until they are well-done, but not too soft, so they don’t fall apart when mixed with other ingredients.
- Drain the potatoes, and let them rest until they are cool.
- In the meantime, cook the sausages and cut them into slices.
- Peel the hard-boiled eggs and cut them into small pieces.
- In a bowl, add the potatoes, peas, sausage slices, and egg pieces.
- Add the mayonnaise little by little, and gently mix everything so the potatoes don’t fall apart.
- Add the amount of mayonnaise you desire and check the salt.
- Serve cold or at room temperature. Always keep salad cool.