Colombian Potato Salad
This Colombian-inspired potato salad is a delightful departure from the typical mayo-laden versions you’re accustomed to. With its vibrant mix of vegetables and a tangy, light dressing, this salad is perfect for any occasion. The flavors blend beautifully and offer a refreshing and healthier alternative to classic potato salads. It’s perfect for spring and summer gatherings, offering a burst of color and taste. Enjoy the lightness and fresh appeal of this dish, which also happens to be lactose-free and egg-free.
Preparation Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled and cubed) | 2 large |
| Carrots (diced) | 3 medium |
| Red onion (chopped) | 1/2 |
| Fresh cilantro (chopped) | 1/4 cup |
| Tomatoes (diced) | 3 |
| Wine vinegar | 1/3 cup |
| Seasoning salt | 1 tsp |
| Sugar | 1 tsp |
| Fresh ground black pepper | 1/4 tsp |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 124.2 kcal |
| Fat Content | 2.1 g |
| Saturated Fat Content | 0.3 g |
| Cholesterol Content | 0 mg |
| Sodium Content | 43.1 mg |
| Carbohydrate Content | 24.8 g |
| Fiber Content | 3.7 g |
| Sugar Content | 5.5 g |
| Protein Content | 3.1 g |
Instructions:
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Prepare the Ingredients: Start by peeling and cubing the potatoes. Boil them in a pot of salted water until tender, about 10-15 minutes. Drain and set aside to cool. While the potatoes are cooking, peel and dice the carrots, then boil them in a separate pot for about 10 minutes until soft.
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Combine the Vegetables: In a large mixing bowl, add the boiled potato cubes, diced carrots, chopped red onion, and fresh cilantro. Gently toss them together to mix.
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Make the Dressing: In a small bowl, whisk together the wine vinegar, seasoning salt, sugar, and freshly ground black pepper. Stir well until the sugar is dissolved and the dressing is fully combined.
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Toss the Salad: Pour the dressing over the vegetable mixture. Toss gently to coat all the ingredients with the tangy dressing.
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Add the Tomatoes: Carefully mix in the diced tomatoes, ensuring not to break them apart. You want them to remain in chunks to add texture and freshness to the salad.
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Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld together and enhance the taste.
This Colombian Potato Salad is the perfect dish for a spring or summer brunch, picnic, or any meal where you want something light and vibrant. Itβs a wonderful alternative to traditional potato salads, and its bold, tangy flavor will make it a crowd favorite. Plus, itβs incredibly easy to prepare, making it ideal for beginner cooks or anyone looking for a simple, yet delicious, dish.
