Portuguese Potato Vegetable Salad – Healthnut Nutrition

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!

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No week in the HealthNut home would be complete without this Portuguese Potato and Vegetable Salad. It’s about as simple and delicious as it looks and works perfectly for those nights when you’re tired and hungry but just can’t be bothered to cook – I’m looking at you Wednesday!

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Matt and I have this Portuguese Potato and Vegetable Salad at least a couple times a month, and if you can tell by the title, it’s a staple dish I grew up on too! The odd time my Grandma (aka Vovo) likes to throw in some salted codfish or Portuguese chorizo for extra flavor and authenticity, but for the most part, this warm salad is so reminiscent of my childhood just the way it is!

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Next to its authentic and mouth-watering flavors, the best part about this salad it’s a complete meal that all comes together in just one pot! Packed with all the Portuguese basics like rapini and carrots for vibrant veg, hearty potatoes for long-lasting energy and boiled eggs for extra protein – it’s incredibly satisfying and makes for the perfect weeknight meal to have on your dinner menu rotation.

Here’s a little fun fact for you – Matt and I actually made this dish all the time when backpacking throughout Australia! Why? Well because all of the ingredients are so easy to find, and it’s one of the few salads that can keep for a while without spoiling or going soggy!

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Now, in case you’re looking at this and only seeing a big bowl of cooked veggies, I promise you it’s so much more than that. This is where the “classic”, yet delicious dressing comes in to tie the dish together. Something about the tang of red wine vinegar and the freshness of the parsley pairs so nicely with the warmth of the salad. Oh, and there’s garlic in there too. Can’t forget the garlic. Drizzle the dressing on top of the cooked vegetables with the arranged boiled eggs and I bet you won’t be able to resist reaching for seconds!

If you’re looking for more quick and easy weeknight meals, you might also like my Creamy Mushroom Chicken or my Three Bean Chili!

If you recreate this recipe please share a photo on social media and TAG me @urhealthnut and #healthnuteats so I can easily find them and like them!

Recipe

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!

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

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.

Pairs well with codfish or chicken.

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