Chilean potato salad, known simply as papas mayo, is a cold salad of boiled potatoes diced and folded with mayonnaise, mustard, celery, and onion, then rested in the refrigerator before serving. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people.
The celery and the onion are what make the difference, since both cut through the richness of the mayonnaise with a fresh, crisp counterpoint. It is served on its own or as a side for anticuchos, grilled meats, and vegetable tortillas.
How to Make Potatoes with Mayonnaise?
Potato salad is a very flexible dish in which you can use one or several types of potato, especially the native Chilote varieties, depending on the season and what you can find.
Nutritional Information
Each serving of potato salad with mayonnaise contains approximately 400 kcal, 6 g of protein, 28 g of total fat (4 g of saturated fat), 30 mg of cholesterol, 35 g of carbohydrates (5 g of sugars), and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Papas Mayo Recipe
Preparation: 30 minutes
Cooking: 20 minutes
Servings: 4 people
Ingredients
- 4 large potatoes
- 250 g (8.8 oz) of mayonnaise
- 2 celery stalks
- 1 tablespoon of mustard
- Half an onion
- Chopped chives
- Olive oil
- Fine salt
- Black pepper
Instructions
- Boil the potatoes covered in cold water with a little salt for about 15 minutes, or until cooked through. Drain the water and cut them into small cubes of about 2 centimeters. Set aside. Dice the onion and the celery into small cubes and set aside.
- In a large bowl, combine the diced potatoes, the onion, and the celery. Add the mayonnaise, the olive oil, and the mustard, season with salt and pepper to taste, and stir everything gently with a wooden spoon to bring it together. Rest in the refrigerator for about 10 minutes.
- Serve the papas mayo immediately, sprinkled with fresh chopped chives, on its own or as a side for anticuchos, grilled meats, or vegetable tortillas.
Additional Tips
Dress the potatoes while warm
Seasoning the boiled potatoes while they are still warm with a tablespoon of white vinegar or lemon juice lifts the flavor and adds an acidic contrast that balances the creaminess of the mayonnaise.
Choose a firm potato
Use potatoes with low water content, such as pink potatoes or Yukon Gold, which hold a firmer texture after boiling and do not fall apart when you mix the salad.
Let it rest before serving
Ten minutes in the refrigerator is the minimum, but an hour is better. The salad firms up and the mustard and onion have time to spread evenly through the mayonnaise.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Mayonnaise | Plain Greek yogurt | 1:1 | Lighter, tangier |
| Celery | Diced green apple | 1:1 | Sweeter, equally crisp |
| Raw onion | Spring onion | 1:1 | Milder, less sharp |
| Mustard | White wine vinegar | 1 tbsp : 1 tsp | Sharper, less rounded |
Frequently Asked Questions (FAQs)
1. How do I make the salad lighter?
Replace the mayonnaise with plain Greek yogurt or a mix of yogurt and mustard, which gives an acidic note without losing creaminess. You can also use less mayonnaise and more celery or onion for extra volume and freshness.
2. Can I add other ingredients?
Yes. Chopped hard boiled egg, olives, peas, or roasted bell peppers all add flavor and texture. Fresh herbs such as cilantro or parsley also give it a distinctive touch.
3. Can it be made in advance?
It can be made ahead and kept in the refrigerator for about 24 hours. The flavors actually intensify after resting. Just make sure it is well covered so it does not oxidize.
4. How do I stop it from turning oily?
Do not add too much olive oil. You can also use low fat mayonnaise or balance the amount of mustard to get an acidic note without relying on mayonnaise alone.
5. Which potatoes hold up best?
Use potatoes with low water content, such as pink potatoes or Yukon Gold, which keep a firmer texture after boiling and do not fall apart when you mix the salad.
What Is Chilean Papas Mayo?
Papas mayo is the Chilean name for a cold potato salad bound with mayonnaise and lifted with mustard, celery, and onion. It appears at barbecues, family lunches, and September celebrations, usually next to grilled meat, and it is one of the few salads on a Chilean table that is served cold and creamy rather than dressed with oil and lemon.
Potatoes in Chile
Chile is one of the original homes of the potato, and the native Chilote varieties grown on the island of Chiloe are recognized as part of the country food heritage. Their firmer flesh and lower water content are exactly what a potato salad needs, which is why they are the preferred choice whenever they are in season.
Did You Know?
Several scientific studies have shown that the potato, Solanum tuberosum, originated in South America, with archaeological finds dating back 14,600 years at Monte Verde in southern Chile and 8,000 years at the Chilca Canyon near Lima, Peru.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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