Uruguayan Potato Salad 1Uruguayan Potato Salad 1

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Here is a classic side dish that you’ll find on every buffet and picnic table within 500 miles of the Rio de la Plata.

Uruguayan Potato  Salad 

How to Make Uruguayan Potato Salad

Check below for printable version of Uruguayan Potato Salad 

Uruguayan Potato Salad

Uruguayan Potato Salad

Print Recipe
Course Salad
Cuisine American
Keyword Food recipe, salad recipe, Uruguayan Potato Salad


  • 2-3 lbs (900-1350 g) boiling potatoes, peeledand cut into 3/4-inch (2 cm) dice
  • 1-2 medium carrots, peeled and cut into 1/4-inch(5 mm) dice
  • 1 cup (250 ml) fresh or frozen green peas
  • 1/4 cup (60 ml) sour cream, or more to taste
  • 2 Tbs (30 ml) chopped fresh parsley
  • Salt and freshly ground pepper to taste


  • Cook the potatoes, carrots, and peas separately in salted water until they are tender but still firm. Drain and combine with the remaining ingredients, tossing gently to combine well. Refrigerate covered for at least 2 hours or overnight. Serves 4 to 6.

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