Name: Salada De Maionese Brazilian Potato Salad
Prep time: 30 min
Cook time: 15 min
Total time: 2 h
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 1 ½ lbs potatoes, peeled and diced; 2 carrots, peeled and diced; 1 cup frozen peas, thawed; 1 red bell pepper, seeded and diced; 1 green bell pepper, seeded and diced; 1 cup mayonnaise; 2 tablespoons white vinegar; 1 tablespoon mustard; Salt and pepper, to taste; 2 hard-boiled eggs, chopped (optional, for garnish); Fresh parsley, chopped (optional, for garnish)

Instructions

In a large pot, add the diced potatoes and carrots. Cover with water and bring to a boil over medium-high heat. Reduce the heat to simmer and cook for about 10-15 minutes or until the potatoes and carrots are tender but still slightly firm. Be careful not to overcook.
While the potatoes and carrots are cooking, prepare a large bowl of ice water. Once the vegetables are done, drain them and immediately transfer to the ice water to stop the cooking process and cool down. This will help them maintain their texture and vibrant color.
In a separate bowl, mix together the mayonnaise, white vinegar, mustard, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooked and cooled potatoes, carrots, thawed peas, diced red and green bell peppers, and the prepared dressing. Gently toss everything together until well coated with the dressing. Adjust the seasoning if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld together and chill the salad.
Before serving, give the salad a final stir and taste for any additional seasoning. If desired, top with chopped hard-boiled eggs and fresh parsley for a decorative touch.
Serve the Salada De Maionese Brazilian Potato Salad chilled as a flavorful and colorful side dish that will complement any main course or stand on its own as a light and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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