Salada De Batata Recipe

Prepare potatoes

Wash potatoes and cut into roughly 1-inch pieces (leave skin on for texture). Place potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–14 minutes depending on size.

Cook eggs

While potatoes cook, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover; let sit 9 minutes for firm yolks. Drain and transfer eggs to an ice bath to cool.

Chop vegetables

While potatoes and eggs cook, finely dice celery, red onion, and dill pickles. Reserve about 1 tablespoon of pickles for garnish if desired. Chop chives and parsley; set aside separately to keep fresh flavors for finishing.

Drain and cool potatoes

When potatoes are tender, drain in a colander and spread on a sheet tray or return to the dry hot pot for 1–2 minutes to allow excess steam to escape (this helps dressing adhere). Let potatoes cool until just warm or room temperature, about 15–20 minutes.

Roughly chop eggs

Peel cooled eggs and roughly chop. Reserve one egg half for garnish if desired, otherwise fold all chopped egg into the salad.

Make the dressing by whisking together mayonnaise, sour cream, Dijon mustard, white wine vinegar, olive oil, and honey in a medium bowl. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: if you prefer tangier, add another 1/2 teaspoon vinegar; for sweeter, a touch more honey.

Fold vegetables into dressing: Add the diced celery, red onion, and chopped pickles to the dressing and mix to coat. This softens the raw edges and disperses flavor through the dressing.

Combine potatoes and dressing: Place warm (or room-temp) potatoes in a large mixing bowl. Pour the dressed vegetable mixture over potatoes and gently fold to coat, being careful not to break the potatoes into mush.

Add eggs and herbs: Fold in the chopped eggs and most of the chopped chives and parsley, reserving a small amount for garnish. Taste and adjust seasoning with additional salt and pepper if needed.

Chill (optional) and serve: For best flavor, cover and refrigerate for at least 30 minutes to allow flavors to meld. You can serve immediately if preferred. Before serving, drizzle with 1 teaspoon olive oil, sprinkle smoked paprika (if using), and finish with reserved chives, parsley, and the reserved egg half or pickles for presentation.