Brazilian Potato Salad
User Reviews
5
Brazilian Potato Salad
Description
This Brazilian Potato Salad involves cooking peeled and diced yellow potatoes and large diced carrots in salted boiling water until tender. After draining, the vegetables are cooled by rinsing with cold water to halt cooking and prevent mushiness. Once drained and cooled, the potatoes and carrots are combined with mayonnaise, chopped parsley, salt, and pepper in a bowl.
The salad offers a creamy texture from the mayonnaise balanced by the softness of cooked root vegetables. Fresh parsley adds a mild herbaceous note. The combination is simple but comforting, suitable as a side in a variety of meals.
Chilling the salad for a few hours before serving allows flavors to meld and the salad to set, enhancing the eating experience.
Ingredients
- 2 lbs yellow potato peeled and diced
- 3 cups carrot peeled and diced, large
- 1/2 cup mayonnaise or more if you like it creamier
- 1/4 cup parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Place the diced potatoes and carrots in a medium to large pan, then add enough cold water to cover. Season generously with salt, and place over medium heat and bring to gentle a boil.
- Cook until the potatoes and carrots are tender all the way through when gently pierced with a fork.
- When they are cooked, remove the pan from the heat and drain the hot water.
- Place the cooked carrots and potatoes in a strainer, and run some cold water to stop the cooking process and avoid the potatoes to overcook with the residual heat.
- When the carrots and potatoes are cool to touch, stop the water and let them sit for a few minutes in the strainer to drain.
- Add the cooled potatoes to a large bowl, season with salt and pepper, and mix in the mayonnaise and the chopped parsley.
- Cover and refrigerate a few hours before serving.
Bom Apetite!!
User Reviews
Overall Rating
5
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