Venezuelan Potato Salad Recipe

Prepare and cook potatoes

Scrub the potatoes and cut into 1/2- to 3/4-inch cubes (peeling is optional; peel if you prefer a smoother texture). Place the cubed potatoes into a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just tender when pierced with a fork, about 10–12 minutes. Do not overcook; they should hold shape. Drain potatoes in a colander and spread on a tray to cool slightly and to release steam for 5–10 minutes.

Cook carrots and peas

While potatoes cook, peel and dice the carrots into small dice (similar size to the potatoes). Bring a small pot of water to a boil, add the diced carrots and cook for 4–6 minutes until tender-crisp. Add the frozen peas to the carrot pot for the last 1 minute to heat through. Drain and immediately plunge carrots and peas into an ice bath or rinse under cold water to stop cooking. Drain thoroughly.

Prep other vegetables

Core and finely dice the red bell pepper into small pieces. Thinly slice the green onions. Finely chop the parsley. If using olives, slice them now. Place all prepped vegetables in a large mixing bowl with the cooled potatoes.

In a medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, olive oil, sugar, remaining 1/2 teaspoon salt, and black pepper until smooth and well combined. Taste and adjust seasoning — add a pinch more salt or a splash more vinegar if you prefer brighter flavor.

Pour the dressing over the potato and vegetable mixture while the potatoes are still slightly warm (this helps them absorb flavor). Gently fold with a large spoon or rubber spatula until everything is evenly coated, taking care not to mash the potatoes. Fold in the chopped parsley and green onions.

If using hard-boiled eggs, peel and chop them and gently fold into the salad after dressing. Stir in sliced olives if desired for a briny note.

Cover the salad and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Just before serving, sprinkle crushed potato chips or plantain chips over the top for a slight crunch, and garnish with a few extra parsley leaves or green onion slices.