Salada De Batatagf Recipe

Prepare potatoes

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

Place cubed potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 2 tsp coarse salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer.

Cook until potatoes are just tender and can be pierced with a fork but not falling apart, about 10–12 minutes depending on cube size. Start checking at 8 minutes.

Drain potatoes in a colander and immediately rinse briefly with cold water to stop cooking. Spread the potatoes on a baking sheet or large plate to cool for 8–10 minutes — you want them warm but not hot when tossed with dressing so they absorb flavor.

Make the dressing

While potatoes cook, whisk together 3 tablespoons mayonnaise, 1/2 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon sugar or honey, 1 teaspoon fresh lemon juice, 1/2 teaspoon ground black pepper, and 1/2 teaspoon salt in a medium bowl until smooth and emulsified.

Taste and adjust seasoning: add more salt, pepper, or lemon to balance. If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or milk (dairy or non-dairy) until you reach desired consistency.

Combine salad

In a large mixing bowl, combine the slightly cooled potatoes, 1/4 cup finely diced red onion, 2 tablespoons diced celery, 2 tablespoons sliced scallions, 2 tablespoons chopped parsley, and 2 tablespoons finely chopped pickles if using. If using hard-boiled eggs, fold in 2 chopped eggs gently.

Pour the dressing over the potato mixture while the potatoes are still a bit warm. Gently fold with a rubber spatula to coat, taking care not to mash the potatoes. Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.

Transfer to a serving bowl, cover, and chill for at least 30 minutes to allow flavors to meld. Potato salad can be served warm or chilled; chilling for 1–2 hours improves flavor.

Before serving, sprinkle with 1/4 teaspoon smoked paprika and additional chopped parsley or scallion greens for color.