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Brazilian Potato Salad
This Brazilian Potato salad is a classic side dish in Brazilian gatherings, especially churrasco barbecues. This cool and creamy dish is made with only four ingredients, and it's perfect for feeding a crowd. It's an easy potato dish that pairs with everything, all year long from summer barbecues to holiday parties.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 portions
Course:
Side Dish , Salad
Cuisine:
Brazilian
Ingredients
- 2 lbs of yellow potatoes peeled and diced
- 3 cups large carrots peeled and diced
- 1/2 cup mayonnaise or more if you like it creamier
- 1/4 cup of chopped parsley
- salt and 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.
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