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Lisbon Cold Potato Salad

Demonstrated by: Connie Aragona.
Traditional Portuguese Recipes on June 16, 2000.



Lisbon Cold Potato Salad

  • 8 potatoes, pared and cubed
  • 4 carrots, pared and sliced
  • 1 egg
  • 2 tablespoons vinegar or lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup extra virgin olive oil
  • 1 to 2 cups flaked imitation crab (optional)
  • 2 cups frozen green peas, cooked
  • 6 red or green lettuce leaves
  • 4 hard-cooked eggs, sliced
  • 1 cup pitted black olives


In a large sauce pot, add potatoes and carrots. Add water to cover and bring to a boil. Cook until vegetables are tender. Drain and cool. In a blender, add the 1 egg, the vinegar, sugar, and salt. Cover and set at high speed. Immediately remove feeder cap and slowly add oil in a steady stream. Continue blending until thick; chill dressing. Before serving, combine potatoes, carrots, crab, and peas; add dressing and mix lightly. Arrange lettuce on a serving dish; add potato mixture. Top with eggs and olives. Makes 6 to 8 servings.


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