Saturday, February 21, 2009

Brazilian Potato Salad

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For our Brazilian Carnival dinner, my friend Betsy prepared the following recipe to share. This potato salad is pretty different om that it includes apples, olives, corn, carrots and peas. It sounds like an interesting combination but I assure it's delicious and refreshing!

Brazilian Potato Salad
recipe from Recipezaar

5-6 medium white rose potatoes or 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)


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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