Brazilian Potato Salad
This Brazilian Potato Salad makes for an excellent side to any meal from the grill!
Things to know:
What is in Brazilian potato salad?
Brazilian potato salad ingredients typically include potatoes, mayonnaise, carrots, and some combination of green olives, peas (though you will NEVER see those vile green balls of mush in our cooking!), and green beans. It also commonly features seasonings like salt, pepper, and often has additions like chopped parsley or cilantro, green onions, and a touch of acidity from vinegar or lime juice.
What are the common potato salad mistakes?
5 Mistakes to avoid when making potato salad:
1. Using the wrong type of potato.
2. Not starting the potatoes in cold water.
3. Cooking potatoes in unseasoned water.
4. Undercooking or overcooking the potatoes.
5. Not dressing the potatoes at the right time.
What is the best type of potatoes to use for potato salad?
Waxy potatoes like Red Bliss and all-purpose potatoes like Yukon Gold are the best potatoes for potato salad. They won’t fall apart while cooking and will hold their shape when tossed with the mayo-based dressing.
Is it better to boil potatoes whole or cut up for potato salad?
It is better to cut potatoes into cubes before boiling for potato salad to ensure they cook faster, more evenly, and are less waterlogged, though some prefer boiling whole to peel later. Dicing the potatoes before cooking allows them to absorb salt more evenly and produces a creamier texture without being mushy
Should I start potatoes in cold or hot water?
You should always start potatoes in cold water to ensure they cook evenly. Dropping them into boiling water will cook the outside faster than the inside, leaving you with a hard center and a mushy exterior. Starting with cold water allows the potatoes to heat up gradually and uniformly, so the entire potato cooks at the same rate.
Ingredients:
2.2 pounds potatoes well washed, peeled, and cut into 1-inch cubes, about 1 kg (We used Yukon gold potatoes)
1 pinch salt plus enough to taste
1 cup mayonnaise (we used Kewpie)
Ground black pepper to taste
4 T fresh lime juice
1 clove garlic minced and mashed into a paste (you know we used more…)
¼ large white onion finely grated
½ cup good-quality chopped olives (I used Kalamata olives but you can use green olives, if desired), plus 3 whole olives to garnish salad
2 T chopped fresh mint
3 T chopped cilantro or parsley if desired
3 T chopped green onions plus more to garnish salad
Instructions
1. Place potatoes in a large pot with enough water to cover by at least 1-2 inches. Bring to a boil over high heat, add a good pinch of salt, and reduce heat to medium-low. Cook for about 8-10 minutes or until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse them.
2. Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and let cool completely.
3. In a separate large bowl combine mayonnaise, salt and pepper to taste, lime juice, garlic, grated onion, chopped olives (green olives are usually used in this dish although I used Kalamata olives for mine), mint, cilantro (or parsley), and green onions.
4. Add cool potatoes to the mayo mixture, stirring gently to combine. Cover and chill for 1 to 2 hours (or more) before serving.
5. Garnish top of the Brazilian potato salad with whole olives and chopped green onions. ENJOY!
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