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!
Course: Main Course
5mediumcarrotspeeled and cut into thirds lengthwise
5mediumyukon potatoes peeled and quartered
1mediumyellow onionpeeled and quartered
1/2headrapiniroughly chopped with heavy stems removed
1-2 dried bay leaves
1/2tbspextra virgin olive oil
1/3cupextra virgin olive oil
1/4cupfresh parsley finely chopped
1tbspred wine vinegar
pinch black pepper
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.