Brazilian Potato Salad with Apples, Walnuts and Raisins
User Reviews
5
Brazilian Potato Salad with Apples, Walnuts and Raisins
Description
Brazilian Potato Salad with Apples, Walnuts and Raisins starts with gently boiled large potatoes that are peeled and cubed once cool. The green apples are peeled, cored, and diced, then tossed with lemon juice to prevent browning. Raisins are hydrated before mixing with the potatoes and apples. Mayonnaise is folded in to add creaminess and bind the salad. Seasoning with salt and pepper is adjusted to taste.
The salad is chilled to enhance flavors and served cold, topped with chopped walnuts and fresh herbs like dill or chives to add crunch and herbal notes. Sliced red apple is arranged decoratively atop mixed greens to provide freshness and color contrast. The combination of sweet raisins, tart apple, creamy mayo, and crunchy walnuts creates a layered texture and flavor profile.
This salad works well as a side for barbecue or picnic meals. Preparing it ahead allows the flavors to meld and the salad to chill thoroughly. The optional removal of potato skins caters to texture preference.
Ingredients
- 3 potato scrubbed clean, large
- 2 green apples cored, peeled and cubed
- 1 apple cored and sliced (to decorate, red delicious variety
- lemon juice of half
- 1/2 cup raisins hydrated
- 1 1/2 cups mayonnaise
- 1 cup walnuts chopped
- salt to taste
- black pepper to taste
- dill chopped to decorate, or chives
- mixed greens for plating
Instructions
- Transfer the potatoes to a saucepan and cover with water. Bring to a boil, season with salt and reduce to a simmer. Cook until the potatoes are tender, about 10 to 20 minutes. Transfer the potatoes to a bowl full with iced water and wait a few minutes until they are cool enough to handle. You should then be able to peel the potatoes with your hands! (Alternatively, you could leave the skin on if it doesn't bother you).
- Cube the potatoes and reserve until they cool further. In the meantime, toss the cubed green apples with the lemon juice.
- Once potatoes are cool, combine with the green apples, raisins and mayo and stir until everything is combined. Season with salt and pepper to taste.
- Refrigerate for at least one hour or overnight, as this salad is best served cold!
- Before serving, add the dill or chives and the chopped walnuts. Taste and adjust salt and pepper if needed. Plate the potato salad on some mixed greens and decorate with the sliced apple!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 55g | 85% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 24mg | 8% |
| Sodium | 367mg | 15% |
| Potassium | 743mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 26mg | 29% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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