Brazilian Potato Salad Recipes

Steps:

• 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).

Steps:

• 1. Peel and cut the potatoes. Cut them into cubes, slightly larger than cubed hash browns and more rectangular. Put them in a pan and boil until just done, but they don't lose their shapes. Drain, set aside and let cool. Do the same with the carrots. Each pan should not boil for more than ten minutes. Check them for 'doneness' (not mush) before removing from heat.
• 2. Take the peppers, cut off one of the sections from each color of pepper. Slice each about 1/8th inch wide slices, then cut them into 1/8x1/4 inch rectangular cubes. Put them in a mixing bowl and set aside. Take the olives, drain them, and slice, add them to the mixing bowl. Add about five dashes of salt, mix everything very well. Check for cooled potatoes and carrots.
• 3. The potatoes and carrots should be cooled by now. Add them to the pepper/olive combination, mix well, add the mayonnaise. Combine everything so each piece is well-coated. Add the corn. Mix well. Serve cold.

Steps:

• Cut potatoes in medium wedges and cook in salted water until done, but not smooshy soft.
• Drain.
• Put cooked potatoes into a bowl, while still hot, squeeze lemon over them (I'm estimating it at 1/2 to a whole lemon so add incrementally and taste); stir.
• Let cool.
• Meanwhile chop up celery and green onion.
• Once cooled add the mayonnaise,add celery and green onions, then shaved carrot stalk with a vegetable peeler, Stir until mixed but do not over stir or potatoes will become mushy.
• Add salt and pepper to taste.
• Refrigerate for at least 1 hour to let the flavors meld.