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


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

Makes 6 to 8 servings.


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