Brazilian Potato Salad Aka |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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*THIS IS AN ADOPTED RECIPE AS OF 16 AUGUST 2006.* Pronounced mayonais-ie this is one of my favorite food discoveries as a wife of a Brazilian. I have had this served to me at many Brasilian cook-outs, called churrasco in Brazil, and have had it in restaurants both in the U.S. and Brazil - This version comes from the kitchen of my wonderful mother-in-law, Dona Alvina. She uses canned corn, but the canned corn in Brazil is different (firmer?) that what I've found in the US, so I use frozen corn. 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:
1. Adjust the proportions as you like.
2. Toss to combine everything but mayonnaise.
3. Fold in mayonnaise and correct the seasonings.
4. Garnish with whole or sliced pimento-stuffed green olives.
5. (Prep time assumes you have already boiled and cooled the potatoes and other vegetables).
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