Salada De Batata Recipe

Prepare potatoes

Wash the potatoes and leave the skins on for texture (peel if you prefer). Cut into uniform 1-inch (2.5 cm) cubes so they cook evenly.

Place potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 teaspoon kosher salt to the water. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes depending on size. Do not overcook — they should hold their shape.

While potatoes cook, place eggs in a small saucepan and cover with cold water. Bring to a boil, then turn off heat and cover. Let eggs sit in hot water for 9–11 minutes for hard-cooked yolks. Transfer eggs to an ice bath for 5 minutes, then peel and chop roughly.

When potatoes are done, drain them in a colander and let sit for 5 minutes to steam-dry. Spread on a tray briefly to cool slightly so they don’t melt the dressing.

Dice the celery, red onion, and pickles into small uniform pieces. Chop parsley and slice chives thinly. Combine the cooled potatoes, chopped eggs, celery, onion, pickles, parsley, and chives in a large mixing bowl.

In a medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, apple cider vinegar, and sugar until smooth.

Season the dressing with 1 1/2 teaspoons kosher salt and 3/4 teaspoon freshly ground black pepper. Taste and adjust: add a little more vinegar if you want more tang, or 1 teaspoon lemon juice for brightness.

Pour the dressing over the potato and vegetable mixture. Gently fold with a rubber spatula or large spoon until everything is evenly coated, taking care not to break the potatoes too much. If mixture seems dry, add up to 2 tablespoons more mayonnaise or yogurt.

Taste and adjust final seasoning with salt and pepper. If using, drizzle 1 teaspoon olive oil over the top and sprinkle smoked paprika for color and a hint of smokiness.

Cover and refrigerate for at least 1 hour to allow flavors to meld (preferably 2–4 hours). Potato salad can be made a day ahead; bring to refrigerator temperature before serving.

Before serving, give the salad a gentle stir, garnish with a few extra chopped chives and parsley, and an additional pinch of paprika if desired.