Venezuelan Potato Salad

Ingredients

• 680 g (1 1/2 lb)russet potatoes
• 1/3red onion, cut into julienne
• 1 1/2 teaspoonscoarse sea salt
• 80 ml (1/3 cup)extra-virgin olive oil
• 2 tablespoonsred wine vinegar
• 1/4 teaspoonfreshly ground white pepper
• 1/2 teaspoonDijon mustard
• 1 teaspoonhoney
• 2 tablespoonsfresh curly parsley, chopped

Instructions

1. 1

   Prepare potatoes

   Rinse and peel the potatoes, then slice them. Put the slices in a saucepan and cover with water. Add 1 1/2 teaspoons of salt and bring to the boil over high heat.

2. 2

   Cook until tender

   When the water boils, lower the heat to medium-high and cook the potatoes for 8 minutes, until tender but still firm.

3. 3

   Layer salad

   Carefully lift the potatoes out of the pan and arrange them on a shallow plate in alternating layers with the onion. Sprinkle over the parsley.

4. 4

   Mix vinaigrette

   Whisk together the olive oil, red wine vinegar, honey, mustard and white pepper, along with a pinch of salt.

5. 5

   Dress salad

   Drizzle the vinaigrette over the layered potatoes and onion.

6. 6

   Chill before serving

   Refrigerate the salad for at least 1 hour before serving.

What is Venezuelan potato salad?

Potato salad is a familiar side dish across many cuisines, with ingredients and dressings that vary by household and region. This Venezuelan-inspired version keeps the potatoes centre stage and uses a sharp, lightly sweet vinaigrette rather than mayonnaise.

Layering the onion between the potatoes lets its flavour spread through the dish, while parsley adds a fresh finish. A rest in the fridge gives the dressing time to soak in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 4g protein, 33g carbs, 18g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes most of the fat; the small amount of protein comes mainly from the potatoes and other ingredients. Pair a portion with a protein-rich main and extra vegetables for a more rounded plate.

Choosing the potatoes

Russet potatoes: these cook up tender and absorb the vinaigrette well. Slice them evenly so they finish cooking at about the same time.

Firmness: stop cooking when a knife meets little resistance but the slices still hold their shape. Overcooked potatoes can crumble when you lift and layer them.

Getting the cooking right

Start in cold water: covering the potato slices before bringing the pan to the boil helps them heat through evenly. Salt the water as directed to season the potatoes while they cook.

Check at eight minutes: the method gives this as the cooking time, but slice thickness and the pan can affect how quickly they become tender. Drain and handle the slices carefully once they are cooked.

Layering onion and parsley

Red onion: cut it into fine julienne so it sits neatly between the potato layers and is easy to eat. If its flavour is particularly sharp, use thinner strips.

Parsley: scatter the chopped leaves over the layers for a fresh, herbal note. Keep the potato slices intact as you transfer them to the plate.

Making the vinaigrette

Balance: olive oil brings richness, red wine vinegar adds acidity, and honey rounds off the sharper flavours. Dijon mustard helps the ingredients combine into a cohesive dressing.

Seasoning: white pepper keeps the flavour gentle, while the pinch of salt lifts the dressing. Taste it before pouring and adjust only if needed.

Chilling and serving

Rest time: chill the dressed salad for at least 1 hour before serving. It can be made ahead, and the flavours have more time to mingle if it rests overnight.

Serving temperature: serve it cold from the refrigerator or let it come to room temperature first. It works alongside grilled food, sandwiches or a simple meal of vegetables and protein.

Recipe notes & tips

• Cut the potatoes into similarly sized slices so they cook evenly.
• Have the onion and parsley ready before draining the potatoes, as the slices are easiest to layer while intact.
• Use a shallow plate so the vinaigrette can reach the layers.
• Whisk the vinaigrette just before dressing the salad so the oil and vinegar are well combined.
• Allow at least 1 hour of chilling time before serving.
• If making it the day before, cover the dish before refrigerating.

Variations

• Add capers: scatter a few through the layers for a briny accent.
• Use spring onion: replace some or all of the red onion with finely sliced spring onion for a milder bite.
• Try another herb: use chopped coriander in place of parsley for a different fresh flavour.
• Adjust the acidity: add a little more red wine vinegar if you prefer a sharper dressing.
• Add extra crunch: layer in finely sliced celery for a crisp contrast.

Common mistakes to avoid

• Uneven slices: they cook at different rates; cut the potatoes to a similar thickness.
• Overcooking: the slices can fall apart; check at 8 minutes and remove them once tender but firm.
• Rough handling: warm potato slices can break; lift them carefully and layer them gently.
• Skipping the chill: the dressing has less time to mingle; refrigerate for at least 1 hour.
• Pouring on separated dressing: oil and vinegar can settle apart; whisk the vinaigrette before drizzling.

How to store

Cover and refrigerate leftovers promptly, and eat within 3 days. Serve chilled or let the salad sit briefly at room temperature; avoid reheating, as the potatoes are intended to be served cold or at room temperature.

Frequently asked questions