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Portuguese Potato Vegetable Salad

This 1 pot Portuguese style Potato and Vegetable Salad is served warm, topped with boiled eggs and tossed in a herbed red wine vinaigrette. It’s a heartier alternative to a traditional salad and makes for the perfect easy weeknight meal!
Prep Time10 mins
Course: Main Course


Warm Salad

  • 5 medium carrots peeled and cut into thirds lengthwise
  • 5 medium yukon potatoes peeled and quartered
  • 1 medium yellow onion peeled and quartered
  • 1/2 head rapini roughly chopped with heavy stems removed
  • 4 large eggs
  • 3 cloves garlic
  • 1-2 dried bay leaves
  • 1/2 tbsp extra virgin olive oil
  • 1/4 tsp sea salt


  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh parsley finely chopped
  • 1 clove garlic minced
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp paprika
  • pinch sea salt
  • pinch black pepper


Warm Salad

  • Fill a large pot ¾ full with water and a pinch of sea salt.
  • Add in potatoes, carrots, onion, garlic, bay leaves, and olive oil.
  • Bring water to a boil and cook for 20-25 minutes until carrots and potatoes are fork-tender. During the last 10 minutes of cooking, gently add in the eggs (with shell) and rapini.
  • Continue cooking anywhere from 6-10 minutes depending on how hard or soft you like your eggs.
  • Once eggs are done, remove with a ladle and run them under cool water. Gently crack the eggs with the back of a spoon and peel away the shells using your fingers. 
  • Drain remaining vegetables from the pot and transfer to a large serving bowl or plate. Arrange boiled eggs (either whole or sliced in half) drizzle dressing and serve warm.


  • In a small glass jar, combine the olive oil, parsley, garlic, and red wine vinegar, mustard, paprika, sea salt, and black pepper. Cover and shake well.


Pairs well with codfish or chicken.