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1
Boil the potatoes, carrots and eggs
25 Mins
Boiling water, 100°C (212°F)
Put the whole unpeeled potatoes in a large pot, cover with cold salted water, and bring to a boil at 100°C (212°F). Add the diced carrots after 10 minutes and the eggs after 15 minutes, so everything finishes together: the potatoes need about 25 minutes, the carrots 10, the eggs 10. Drain everything well.
Start the potatoes in cold water so they cook evenly — dropped into boiling water, the outside turns soft while the middle stays hard.
Done when: A knife slides into the largest potato with no resistance, and the eggs are fully set.
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2
Cool, peel and dice
10 Mins
Room temperature, about 20°C (68°F)
Cool the potatoes and eggs under cold running water until you can handle them. Peel the potatoes and cut them into 2 cm chunks, peel the eggs and slice them into rounds, and set one sliced egg aside for the top.
Peel the potatoes while they are still warm — the skins slip off easily, and warm potatoes drink in the dressing better.
Done when: Even 2 cm potato chunks and clean egg slices, all cool enough to handle.
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3
Whisk the dressing
5 Mins
Room temperature, about 20°C (68°F)
In a large bowl, whisk the mayonnaise with the Dijon mustard, white wine vinegar, salt and black pepper until smooth and pale. Taste it — it should be creamy and lightly tangy, not sharp.
Whisk the vinegar in a little at a time; too much at once thins the mayonnaise and makes the salad watery.
Done when: A smooth, spoonable dressing that tastes seasoned on its own.
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4
Fold the salad together
5 Mins
Room temperature, about 20°C (68°F)
Add the warm potato chunks, diced carrots, thawed peas and chopped red onion to the dressing and fold gently with a large spoon until everything is coated. Fold in the sliced eggs last, so they stay in visible pieces instead of breaking into crumbs.
Fold, never stir hard — the potatoes should stay in chunks and the egg slices should stay recognisable, as in the photo.
Done when: Every piece is coated in dressing, with egg slices and peas visible throughout.
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5
Chill and serve
30 Mins
Fridge, 4°C (39°F)
Cover the bowl and chill for at least 30 minutes — this is passive time, on top of the 45 minutes of active cooking. Scatter the chopped parsley and the reserved egg slices over the top and serve cold, straight from the fridge.
The salad tastes best the next day, once the potatoes have soaked up the dressing — make it the night before an asado if you can.
Done when: Cold all the way through, creamy and well seasoned, with parsley and egg on top.
auto_awesome Finishing Touches & Plating
Serve the uruguayan potato egg salad cold, with parsley and egg slices on top — the creamy, familiar side that belongs beside grilled meat.
Uruguay
35m
