Ensalada de nopales with egg and potatoes Recipe
Ensalada de nopales is a cactus salad that in Mexico is as common as potato salad is for us. In this version the cactus is combined with hard-boiled egg and potatoes, which makes the dish more filling and easily able to replace a light lunch. The taste of cactus is reminiscent of a mix between green beans and cucumber, with a light tangy note.
Ensalada de nopales shows the everyday, home-style side of Mexican cuisine – instead of an exotic restaurant curiosity, you get a simple, hearty salad made with cactus, potatoes and eggs. The combination of slightly tangy, springy nopal with creamy potatoes and egg lands somewhere between a potato salad and a mixed vegetable salad, but with a completely new, plant-based twist. It is the kind of dish that surprises friends: it looks familiar but tastes like a trip to Mexico.
Chef's tips
The most important thing is that the potatoes are tender but still hold their shape – turn off the heat when a fork slides in easily but the cube does not fall apart. If you are using fresh nopales, rinse them very thoroughly after cooking so the slimy texture that many people worry about disappears. Mix the dressing in a separate bowl and only then add it to the ingredients – this makes it easier to control the amount so the salad does not end up too heavy or too sour.
How to serve
This salad works great as a stand-alone light lunch on days when you do not want to spend much time at the stove – just add a slice of good bread with butter on the side. For larger gatherings, place it on the table next to grilled meats or vegetables, as the tangy dressing and fresh cactus nicely refresh the palate. To drink, plain water with lemon or a light beer pairs well, especially if you serve the salad on a terrace on a warm evening.
Ingredients
- nopales - 300 g
- potatoes - 400 g
- eggs - 3 piece
- tomato - 2 piece
- onion - 0.5 piece
- cilantro - 0.25 bunch
- vegetable oil - 3 tablespoon
- apple cider vinegar - 1.5 tablespoon
- mustard - 1 teaspoon
- salt - 1 teaspoon
- black pepper - 0.25 teaspoon
Preparation
- Wash the potatoes thoroughly; if the skin is thin, do not peel them. Cut into cubes about 2 cm in size.
- Cover the potatoes with cold, lightly salted water, bring to a boil and cook for 10–12 minutes, until they are tender but not falling apart. Drain and set aside to cool slightly.
- Hard-boil the eggs (about 9–10 minutes from the moment the water starts boiling), then cover with cold water, peel and cut into quarters or larger cubes.
- If using fresh nopales, cut them into strips, cover with water with a pinch of salt and cook for 10–15 minutes, until they soften and lose their slimy texture, then drain and rinse with cold water. If using nopales in brine, just drain and rinse them.
- Cut the tomatoes into cubes, removing the watery core; slice the onion into thin feathers and chop the cilantro.
- In a small bowl mix the oil, vinegar, mustard, salt and pepper until you get a smooth dressing.
- In a large bowl combine the potatoes, nopales, tomatoes and onion. Pour over the dressing and gently mix so the potatoes do not fall apart.
- Finally add the eggs and chopped cilantro, mixing very gently, just enough to combine the ingredients.
- Let the salad sit for 10–15 minutes at room temperature so the flavors meld, then serve.
Storage
Store the salad in an airtight container in the refrigerator and eat within 1–2 days. If possible, add the eggs just before serving so they keep a nice texture and appearance.
