Ingredients
- 4 medium potatoes (about 800 g), peeled and diced
- 2 medium carrots (about 200 g), peeled and diced
- 1 cup (150 g) frozen peas
- 3 large eggs
- 1 cup (240 g) mayonnaise
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 g) salt, or to taste
- 1/2 teaspoon (2 g) black pepper
- 1/2 cup (75 g) cooked corn kernels (optional)
- 2 tablespoons (20 g) finely chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add diced potatoes and carrots. Cook 8–10 minutes until just tender.
- Add peas during the last 2 minutes of cooking. Drain well and cool completely.
- Boil eggs for 10 minutes, transfer to cold water, peel, and chop.
- In a large bowl, combine cooled vegetables, chopped eggs, and corn if using.
- In a small bowl, whisk mayonnaise, olive oil, lemon juice, salt, and black pepper until smooth.
- Pour dressing over vegetable mixture and gently fold to combine.
- Cover and refrigerate at least 1 hour before serving.
- Garnish with chopped parsley if desired.
Notes
- Cool vegetables completely before mixing to prevent excess moisture.
- Substitute half the mayonnaise with Greek yogurt for a lighter option.
- Do not overcook potatoes to avoid mushy texture.
- Refrigerate promptly and do not leave at room temperature over 2 hours.
- Stir in extra mayonnaise before serving if mixture seems dry.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 115 mg
