Quick Recipe Version (TL;DR)
Quick Ingredients
- 900 g waxy potatoes (e.g., Yukon Gold), peeled and 1 cm dice
- 250 g carrots, peeled and 1 cm dice
- 150 g peas (frozen or fresh)
- 3/4 cup mayonnaise (180 g)
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp Dijon or mild mustard (15 ml)
- 1 tsp white wine vinegar (5 ml)
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp ground white or black pepper
- 2 tbsp finely chopped parsley (optional)
Do This
- 1. Dice potatoes and carrots to 1 cm; set up a large ice bath.
- 2. Simmer carrots in salted water 5–6 minutes; add peas for last 2 minutes. Shock in ice bath; drain and pat dry.
- 3. Simmer potatoes in fresh salted water until just tender, 8–10 minutes at 190–200°F (88–93°C). Drain and steam-dry 5 minutes.
- 4. Whisk mayonnaise, lemon juice, mustard, vinegar, salt, and pepper.
- 5. Fold potatoes with half the dressing; add carrots, peas, and parsley. Add remaining dressing to coat.
- 6. Cover and chill 1–4 hours at or below 40°F (4°C). Taste, adjust seasoning, and serve cold.
Why You’ll Love This Recipe
- Creamy yet bright: lemon and mustard lift a classic mayo base.
- Perfect texture: tender, cube-cut potatoes and carrots that hold their shape.
- Make-ahead friendly: chills beautifully for stress-free holiday prep.
- Argentine staple: the must-have side for asados and festive tables.
Grocery List
- Produce: Potatoes (waxy), carrots, lemon, flat-leaf parsley (optional)
- Dairy: None
- Pantry: Peas (frozen or fresh), mayonnaise, Dijon or mild mustard, white wine vinegar, fine sea salt, black or white pepper, paprika (optional)
Full Ingredients
For the Vegetables
- 900 g waxy potatoes (e.g., Yukon Gold), peeled and cut into 1 cm cubes (about 6 cups diced)
- 250 g carrots, peeled and cut into 1 cm cubes (about 2 cups diced)
- 150 g peas (about 1 cup), frozen or fresh
- 1 tablespoon kosher or fine sea salt (for the boiling water)
Lemon–Mustard Mayonnaise
- 3/4 cup good-quality mayonnaise (180 g)
- 2 tablespoons freshly squeezed lemon juice (30 ml)
- 1 tablespoon Dijon or mild mustard (15 ml)
- 1 teaspoon white wine vinegar (5 ml)
- 1/4 teaspoon sugar (optional, balances acidity)
- 1/2 teaspoon fine sea salt (3 g), plus more to taste
- 1/4 teaspoon ground white or black pepper
To Finish
- 2 tablespoons finely chopped flat-leaf parsley (optional)
- Pinch of sweet paprika or pimentón dulce, for dusting (optional)
- Fine lemon zest, for garnish (optional)
Step-by-Step Instructions
Step 1: Prep and set up an ice bath
Peel and dice the potatoes and carrots into neat 1 cm cubes for even cooking. Fill a large bowl with cold water and ice for shocking the vegetables later; this locks in color and stops cooking. Bring a large pot of well-salted water (about 1 tablespoon salt per 3 liters) to a boil.
Step 2: Cook carrots and peas
Add the diced carrots to the boiling water and reduce to a gentle simmer at 190–200°F (88–93°C). Cook 5–6 minutes until just tender. In the last 2 minutes, add the peas. Use a slotted spoon to transfer carrots and peas immediately to the ice bath. Once cool, drain thoroughly and spread on a clean towel to dry.
Step 3: Cook the potatoes
In fresh salted water, simmer the potato cubes at 190–200°F (88–93°C) for 8–10 minutes until a paring knife meets only slight resistance. Drain well, then return potatoes to the warm pot off heat to steam-dry 3–5 minutes. Spread on a tray lined with a clean towel to release excess moisture and cool to room temperature.
Step 4: Whisk the lemon–mustard mayonnaise
In a medium bowl, whisk together mayonnaise, lemon juice, mustard, white wine vinegar, sugar (if using), salt, and pepper until smooth and glossy. Taste and adjust salt or lemon to balance richness and brightness. Reserve 2 tablespoons of dressing for finishing just before serving.
Step 5: Dress the potatoes first
In a large mixing bowl, gently fold the cooled potatoes with half of the dressing using a spatula. Coating the potatoes first helps them stay creamy without breaking apart later.
Step 6: Fold in carrots, peas, and parsley
Add the cooled, well-dried carrots and peas, plus parsley if using. Fold gently, adding just enough of the remaining dressing to lightly coat every piece. Taste and adjust salt, pepper, and lemon to your liking.
Step 7: Chill and serve
Transfer to a serving bowl, smooth the top, and swirl lightly for a classic look. Cover and chill 1–4 hours at or below 40°F (4°C) so flavors meld and the salad firms up. Just before serving, refresh with the reserved dressing if needed and finish with a tiny pinch of paprika and a whisper of lemon zest.
Pro Tips
- Choose waxy potatoes (Yukon Gold or red) for cubes that hold their shape.
- Dice uniformly to 1 cm so everything cooks at the same pace.
- Ice-bath and dry well; excess water thins the dressing and mutes flavor.
- Fold gently with a spatula to avoid mashing the potatoes.
- Hold back a bit of dressing and add it just before serving for a fresh, glossy finish.
Variations
- With egg: Fold in 2 hard-boiled eggs, diced, and a touch more mustard.
- Rioplatense twist: Add 1 small green apple, 1 cm dice, and 2 tablespoons chopped dill pickles.
- With tuna: Flake in 1 can (120–160 g drained) good tuna and add extra lemon for brightness.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 3 days. Keep at or below 40°F (4°C) and do not freeze (the texture turns grainy). For best flavor, make 4–24 hours ahead; add a spoonful of fresh dressing and a squeeze of lemon just before serving. Do not leave at room temperature for more than 2 hours.
Nutrition (per serving)
Approximate: 360 calories; 38 g carbohydrates; 5 g protein; 23 g fat; 4 g fiber; 450 mg sodium. Values will vary based on brands and optional garnishes.
