Colombian Style Potato Salad with Green Beans and Peas

A creamy and flavorful potato salad featuring boiled potatoes, green beans, peas, mayonnaise, and a touch of mustard. Inspired by Colombian flavors, this salad is a delightful side dish for any occasion.

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.80/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

2lbsPotatoes(Yukon Gold or red potatoes recommended)

£0.90

1cupGreen Beans(Trimmed and cut into 1-inch pieces)

£0.75

1cupFrozen Peas

£0.35

1cupMayonnaise(Use your favorite brand)

£0.80

2tablespoonsYellow Mustard(Dijon mustard can also be used for a tangier flavor)

£0.10

0.5White Onion(Finely chopped)

£0.25

3Hard-boiled Eggs(Chopped)

£0.90

0.3cupFresh Cilantro(Chopped)

£0.50

1teaspoonSalt(Or to taste)

0.5teaspoonBlack Pepper(Or to taste)

£0.05

1tablespoonLime Juice(Freshly squeezed)

£0.20

Total Cost

£4.80

£0.80 per serving

Instructions

1.
Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender when pierced with a fork, about 20-25 minutes.
2.
While potatoes are boiling, steam or boil the green beans until tender-crisp, about 5-7 minutes. Add the frozen peas during the last 2 minutes of cooking time. Drain well and set aside to cool.
3.
Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces.
4.
In a large mixing bowl, combine the cooked potatoes, green beans, peas, chopped onion, and hard-boiled eggs.
5.
In a separate small bowl, whisk together the mayonnaise, mustard, lime juice, salt, and pepper.
6.
Pour the mayonnaise dressing over the potato mixture and gently toss to coat evenly. Be careful not to overmix and mash the potatoes.
7.
Stir in the chopped cilantro.
8.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The salad is best served chilled.
9.
Taste and adjust seasoning as needed before serving.

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My Notes

Nutrition Information

Nutrition per serving (284g)

385 kcal / 1611 kJ

Carbs

29.4g

11% of RDA

Fat

26.6g

38% of RDA

Protein

9.8g

20% of RDA

Detailed Breakdown

Fibre

4.8 g

16% of RDA

Sugar

5.2 g

6% of RDA

Sodium

480 mg

21% of RDA

Saturated Fat

4.6 g

23% of RDA

Chef's Tips

For a richer flavor, use homemade mayonnaise.

Add a pinch of sugar to the dressing for a touch of sweetness.

If you don't have fresh cilantro, you can use dried cilantro, but the flavor won't be as vibrant.

For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño to the dressing.

Potato salad can be made a day ahead of time. Flavors develop better over time.

Garnish with extra chopped cilantro and hard-boiled egg slices before serving.

Cooking Equipment

Large Pot

Mixing Bowl

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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