Criolla salad

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20 min


6 servings

* PLUS Grilling Time: 25 minutes
Criolla salad

Yvonne Duivenvoorden

In South America, criolla is a type of Spanish cuisine as well as an addictive style of folk music. We dubbed this salad "criolla" because it sings with summery flavours. Using sweet onion is key to an authentic taste.


  • 1 kg fingerling potatoes
  • 1 tbsp vegetable oil
  • 1/8 tsp salt
  • 1/8 tsp cumin
  • 1 pint cherry or grape tomatoes
  • 41643 sweet onion , such as vidalia
  • 1/2 jalapeno , seeded
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp red-wine vinegar
  • 1/4 tsp salt
  • 1/8 tsp granulated sugar
  • 6 hard-cooked eggs
  • 2 firm-but-ripe avocados


  • If you want to cook potatoes on barbecue, preheat to medium. Place potatoes in a large bowl. Drizzle with oil and sprinkle with salt. Toss to evenly coat. Skewer potatoes, leaving a bit of space between them. Barbecue, covered, turning occasionally until fork-tender, about 25 min. Or boil potatoes until fork-tender, about 20 min. Place cooked potatoes in a bowl. Drizzle with a little oil, sprinkle with cumin and toss until evenly coated.
  • Meanwhile, chop tomatoes and onion. Finely chop jalapeno. Mince garlic. Place all in a bowl. Stir in olive oil, vinegar and salt. Taste and stir in a little sugar, if needed. Peel eggs and quarter. Pit and peel avocados, then slice. Arrange potatoes, eggs and avocados on salad plates. Sprinkle with cumin. Top with tomato mixture.

Nutrition (per serving)

  • Calories
  • 365,
  • Protein
  • 11 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 22 g,
  • Fibre
  • 7 g,
  • Sodium
  • 172 mg.