Potato Salad Brazilian 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:

• Cook the potatoes and carrots in boiling water with garlic and salt, until tender-about 12 minutes.
• Drain and cool.
• In a large bowl, combine cooled vegetables, eggs, peas, diced apple and raisins.
• Sir through the mayonnaise gently but thoroughly.
• Scatter with the chopped parsley and serve.
• Green olives can be added too, if you wish.

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.

Steps:

• Rinse the potatoes, cube, boil until tender but not mushy.
• Peel and dice the carrots, cook until tender.
• Chop the green beans (I use frozen, defrosted, precooked ones) to size preferred. Place in bowl with cooked carrots, add defrosted peas and diced palm hearts(You can get them at specialty stores, and Trader Joes and Cost Plus often carry them) and olives.
• To the bowl, now add your potatoes, oil, onion, salt, pepper, and parsley. Slowly fold in the mayonnaise, you may not need all of it as it is to taste.
• The salad does not taste incredible right after mixing, you will need to let it set in the fridge, covered, until cool, or even overnight.