Brazilian Potato Salad Aka

Recipe by COOKGIRl
READY IN: 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 5 -6
    medium white rose potatoes (fist-size, not russet) or 5 -6 medium red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes (fist-size, not russet)
  • 1
    medium apple, peeled cored and finely diced (I use Gala or Fuji)
  • 1
    cup carrot, cooked till tender but not mushy, diced into small cubes
  • 1
    cup frozen peas, lightly blanched and cooled
  • 1
    cup frozen corn kernels, defrosted
  • 1
    cup mayonnaise, to taste (Best Foods or Hellman's, that's what they have in Brazil)
  • 12
    cup sliced pimento-stuffed green olives
  • salt and pepper, to taste (sometimes, I use Lawry's salt)

DIRECTIONS

  • Adjust the proportions as you like.
  • Toss to combine everything but mayonnaise.
  • Fold in mayonnaise and correct the seasonings.
  • Garnish with whole or sliced pimento-stuffed green olives.
  • (Prep time assumes you have already boiled and cooled the potatoes and other vegetables).