Salada De Batatagf Recipe

Prep and cook potatoes

Rinse potatoes and cut into roughly 1-inch chunks (leave skin on for texture, peel if preferred). Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.

Drain potatoes in a colander and let sit for 3–5 minutes to steam off excess water. Transfer potatoes to a large bowl and allow to cool slightly (10–15 minutes) so they hold their shape when mixed.

Combine dressing ingredients

In a medium bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1 teaspoon freshly ground black pepper until smooth and emulsified. Taste and adjust seasoning: add more vinegar for brightness, more sugar for balance, or more salt and pepper to taste.

Prepare mix-ins

While potatoes cool, finely dice 2 celery stalks (about 2 cups), 1/2 cup red onion, and 1/2 cup dill pickles. Chop 1/4 cup fresh parsley. If using eggs, hard-boil 3 eggs (place eggs in a small pot, cover with cold water, bring to a boil, remove from heat, cover and let sit 10–12 minutes; then cool in ice water and chop).

Once potatoes are warm but no longer hot, add the diced celery, red onion, pickles, and chopped parsley to the potato bowl.

Pour the prepared creamy dressing over the potato mixture. Gently fold with a spatula or large spoon until potatoes are coated and mix-ins are evenly distributed, being careful not to break the potatoes excessively. If using chopped eggs, fold them in gently at the end.

Taste and adjust seasoning with salt and freshly ground pepper. If the salad seems dry, add 1–2 tablespoons mayonnaise or sour cream to reach desired creaminess.

Transfer salad to a serving bowl, cover, and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Can be made up to 24 hours ahead; hold off on adding chopped eggs until just before serving if you prefer firmer egg texture.

Before serving, garnish with a sprinkle of smoked paprika and 2 tablespoons chopped chives. Adjust final salt and pepper to taste and serve chilled or at cool room temperature.