Potato salad

Potato salad with peas and carrots - A classic recipe full of flavor

This potato salad is an excellent choice for any meal, whether it's a quick lunch, a dinner with family, or a picnic with friends. It's an easy and delicious recipe that can be customized to your preferences. Over time, potato salads have become a versatile dish, appreciated in many cultures and often served as a side dish or main course.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Ingredients:
- 1 kg of peeled, washed, and diced potatoes
- 100 g of frozen pea and carrot mix
- 1 large onion, finely chopped
- 100 g olives (black or green, as preferred)
- Salt and pepper (to taste)
- Olive oil (or any oil of your choice)
- Vinegar (preferably balsamic or wine)
- 2-3 sprigs of fresh parsley, finely chopped

Preparation:

1. Boiling the potatoes: Place the peeled and diced potatoes in a large pot. Add cold water, enough to completely cover them, and add a tablespoon of salt to enhance the flavor. Bring the water to a boil. Once the water starts boiling, reduce the heat to medium and let the potatoes boil for 15-20 minutes, until they are tender but not too soft. It is important not to overboil them to avoid turning them into mash.

2. Adding the vegetables: About 5-7 minutes before the potatoes are done, add the frozen pea and carrot mix. This will give them enough time to soften without losing their vibrant color and nutrients.

3. Cooling and final preparation: Once the potatoes and vegetables are cooked, drain them well and let them cool in a large bowl for a few minutes. This is an essential step, as warm ingredients can affect the final texture and flavor of the salad.

4. Mixing the ingredients: When the vegetables have cooled, add the finely chopped onion, olives (sliced or whole, depending on preference), and season with salt and pepper to taste. The olive oil and vinegar will add acidity and flavor, so feel free to experiment with the quantities according to your taste. This can make a big difference in the final taste of the salad.

5. Finishing the salad: Add the freshly chopped parsley at the end, to give a boost of freshness and flavor. Mix everything gently to avoid mashing the potatoes.

6. Serving: The salad is now ready! You can serve it immediately, but for a more intense flavor, I recommend letting it sit in the fridge for 30 minutes before serving. This will allow the flavors to blend and develop.

Practical tips:
- How to choose potatoes: Choose new potatoes with a firm texture that hold up well during boiling. Red or yellow potatoes are excellent choices for salads, as they do not break down easily.
- Customization: You can add other ingredients, such as smoked fish, chopped boiled eggs, or even avocado for a richer version.
- Dressing variations: Instead of vinegar, you can use freshly squeezed lemon juice for a citrusy note. You can also add Dijon mustard to the oil for a more complex dressing.
- Calories and nutritional benefits: This potato salad is nutritious, rich in complex carbohydrates from potatoes and fiber from vegetables. A serving has approximately 250-300 calories, depending on the amount of oil used. It is an excellent choice for a light meal, full of vitamins and minerals.

Frequently asked questions:
- Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes add a sweet note and an interesting texture to the salad.
- How can I make the salad spicier? Add thin slices of chili pepper or a little chili sauce for an extra kick.
- Is this salad better the next day? Yes, once the flavors have time to blend, the salad becomes even tastier.

This is a classic dish, but with your personal twist. It can be served alongside grilled meat or can be a delicious side for a vegetarian main course. No matter the occasion, this potato salad with peas and carrots will surely impress!