Salada De Batata Recipe

Prepare potatoes

Scrub potatoes clean. If using larger potatoes, halve or quarter so pieces are roughly 1–1½ inches. Leave skins on for texture or peel if preferred.

Place potatoes in a large pot and add cold water to cover by about 1 inch (use ~1.5 L). Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–18 minutes depending on size.

Drain potatoes in a colander and let sit 5 minutes to steam off excess moisture. While still warm, transfer to a large mixing bowl and let cool slightly (warm potatoes absorb dressing better).

Make the dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons white wine vinegar, 2 tablespoons milk or buttermilk, 1 teaspoon olive oil, 1 teaspoon granulated sugar, 1 teaspoon freshly ground black pepper and 3 teaspoons kosher salt until smooth and slightly glossy. Taste and adjust acidity or seasoning as needed (add up to 1 teaspoon more vinegar or 1–2 teaspoons more sugar to balance).

If you prefer a lighter dressing, stir in an additional tablespoon of milk gradually until you reach desired creaminess.

Cook eggs

Place 3 eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a boil, then turn off heat and cover. Let sit 9–10 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and chop coarse.

Prepare vegetables and pickles

Finely dice 2 celery stalks, 1/2 red onion, and 3 dill pickles (or cornichons). Measure and chop 1/4 cup parsley and, if using, 1 teaspoon capers. Combine chopped celery, onion, pickles, capers and chopped eggs in a bowl.

Fold the add-ins into the warm potatoes: pour the prepared dressing over the potatoes and gently fold using a spatula or large spoon until evenly coated but potatoes remain in chunks. Add the chopped egg and vegetable mixture; fold until uniformly distributed. Taste and add additional salt or pepper as needed — warm potatoes may require a pinch more salt.

Transfer the salad to a serving bowl, cover and chill for at least 1 hour to let flavors meld (up to 24 hours). Before serving, sprinkle 1/2 teaspoon smoked or sweet paprika over the top and scatter 2 tablespoons chopped chives or extra parsley. Serve chilled or at cool room temperature.