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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

Ingredients

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

Dressing

  • 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

Instructions

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.

Dressing

  • 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.

Notes

Pairs well with codfish or chicken.