Brazilian Potato Salad Aka
photo by Dienia B.
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 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)
- 1⁄2 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).
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Reviews
-
This was a nice variation as bikerchick said, but I felt it could have had more flavor. It had a very healthy appeal to it, but I would have appreciated more *oomph*.. I guess that is expected when you are so use to eating spicy and flavorful dishes *lol*. It's a great salad. The apples add a really nice touch, and I lovveee peas. Next time, I think it would be nice to have more texture, so I would use small matchstick carrots, and not cook them at all. Thanks for the recipe :)
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RECIPE SUBMITTED BY
COOKGIRl
United States