When you search for a Venezuelan potato salad, Google will show you ensalada de gallina (Venezuelan chicken salad) and ensalada rusa (Russian salad). That’s because both salads’ base is diced, boiled potatoes.
Today’s recipe is an actual potato salad: made with boiled potato slices as the main ingredient, onion, and a delicious vinaigrette.
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A salad for potato lovers
While ensalada de gallina (hen salad), made with shredded chicken breast, and ensaladilla rusa, are both seasoned with a mayonnaise dressing and served on special occasions, this potato salad is an everyday dish, seasoned with a delicious honey-mustard vinaigrette.
This salad is a cousin of two classics of Venezuelan cuisine: our beet salad and the colorful ensalada de ruedas (a salad made of slices or wheels of potatoes, beets, carrots, onions, and hard-boiled eggs.) It’s the perfect side dish for potato lovers. And it goes well with fish, chicken, and beef.
This potato salad tastes better the day after, which makes it the perfect make-ahead dish for a potluck gathering. You can serve it cold from the refrigerator or at room temperature, and since it has no mayo, there is no chance for the salad to get spoiled when eaten outdoors.
I started making this salad when I moved to the US as the potato salad for my Fourth of July gatherings, and trust me: everybody loves it!
How to make Venezuelan potato salad
This salad is not only delicious, but it’s super easy to make. You peel off the potatoes, slice them and boil them. In the meantime, cut the onion in julienne and make a simple vinaigrette. Then, place the potato slices and onions in a shallow dish and drizzle the vinaigrette on top to finally sprinkle the parsley.
The original recipe calls for yellow or white onion, but I prefer to make it with red onion to add a touch of color.
To make the vinaigrette, my oil of choice is extra-virgin olive oil, despite my grandma making this salad with corn oil. I also like adding some chopped fresh parsley for color and flavor.
How to store this potato salad?
You can store this potato salad in an airtight container in the refrigerator for up to five days.
Venezuelan Potato Salad Recipe
Following is my recipe. I hope you like it as much as we do.
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Venezuelan Potato Salad
Ingredients
- 1 1/2 lb russet potatoes
- 1/3 red onion cut in julienne
- 1½ teaspoons Coarse sea salt
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon white pepper freshly ground
- 1/2 teaspoon Dijon Mustard
- 1 teaspoon honey
- 2 tablespoons fresh curly parsley chopped
Instructions
- Rinse and peel the potatoes, and slice them. Place the slices in a saucier with enough water to cover them. Add 1 1/2 teaspoons of salt, and bring them to boil to high heat.
- Once they are boiling, reduce the heat to medium-high, and cook for 8 minutes, until the potatoes are tender but firm.
- Carefully remove the potatoes from the pot, place them on a shallow plate, alternating layers of potatoes and onion, and sprinkle the parsley.
- Make a vinaigrette with olive oil, red wine vinegar, honey, mustard, white pepper, and a pinch of salt.
- Drizzle the salad with the vinaigrette.
- Refrigerate at least one hour before serving.
Nutrition
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