Colombian Egg and Potato Salad
Potato, carrot and hard-boiled egg in mayonnaise. Three ingredients plus the dressing, and the only work is boiling things and waiting for them to cool. Serves three.
Servings: 3
Calories: 434kcal
Ingredients
- 2 potatoes a waxy variety holds its shape better in a salad
- 1 carrot, diced diced before boiling: it cooks in about 10 minutes that way
- 3 eggs
- Salt, to taste
- Mayonnaise, to taste added once everything is cold, not warm
Instructions
- Put the eggs in a small pot and boil them for about 20 minutes, or until done, then peel them.
- At the same time, in another pot, cook the potatoes and the diced carrot over medium heat for about 30 minutes, or until tender.
- Let everything cool, then chop the potatoes and the eggs into cubes.
- Mix the potato, carrot and egg in a large bowl, add the mayonnaise and salt to taste, and stir.
Notes
Everything has to be cold before the mayonnaise goes in. Mayonnaise is an emulsion of oil and egg, and warm potato splits it into a greasy, separated mess. Boil, drain, and let it all cool completely, ideally in the fridge. Twenty minutes is longer than a hard-boiled egg needs, and it is what causes the grey-green ring around the yolk: ten minutes then straight into cold water avoids it, though the ring is harmless. A waxy potato holds its cubes and a floury one crumbles into the mayonnaise, which some people prefer.
Nutrition
Calories: 434kcal | Carbohydrates: 27g | Protein: 9g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1097mg | Potassium: 731mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3662IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 2mg