Mayonnaise Brazilian Potato Salad Recipes

BRAZILIAN POTATO SALAD (WITH MAYONNAISE)

Steps:

• To make the best potato salad with mayo, 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.
• Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and let cool completely.
• Meanwhile, 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. If desired, combine the chopped hard-boiled eggs (in this case, stir in an additional 1/4 cup of mayo into the mixture).
• Add cool potatoes to the mayo mixture, stirring gently to combine. Cover and chill for 1 to 2 hours (or more) before serving.
• Garnish top of the Brazilian potato salad with whole olives and chopped green onions. Enjoy!

MAIONESE BRAZILIAN POTATO SALAD

Steps:

• Rinse the potatoes, cube, boil until tender but not mushy.
• Peel and dice the carrots, cook until tender.
• Chop the green beans (I use frozen, defrosted, precooked ones) to size preferred. Place in bowl with cooked carrots, add defrosted peas and diced palm hearts(You can get them at specialty stores, and Trader Joes and Cost Plus often carry them) and olives.
• To the bowl, now add your potatoes, oil, onion, salt, pepper, and parsley. Slowly fold in the mayonnaise, you may not need all of it as it is to taste.
• The salad does not taste incredible right after mixing, you will need to let it set in the fridge, covered, until cool, or even overnight.

BRAZILIAN POTATO SALAD

Steps:

• Scrub the sweet potatoes and cut off the ends. Place in a large saucepan and cover with water. Sprinkle with 1 tablespoon salt and cover. Bring to a gentle boil and boil for 20 to 30 minutes or until tender. Drain and let stand until the sweet potatoes are cool enough to handle.
• Peel the sweet potatoes and cut into cubes in a bowl. Add the black beans, onion and cilantro and toss to mix.
• Whisk the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, red wine vinegar, 1/2 teaspoon salt and pepper in a bowl. Pour over the warm sweet potato mixture and toss to coat.
• Cover and chill until ready to serve.

SALPICãO DE FRANGO - BRAZILIAN CHICKEN SALAD

Steps:

• Season the chicken breasts with some salt and pepper, and set aside.
• Then, heat up the olive oil using the 'saute' function of your instant pot.
• When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
• Add the chicken, and brown both sides - about a minute per side.
• Then add the stock, close the pan, and set the instant pot to 25 mins on manual, and let it cook.
• After 25 mins, safely release the pressure, turn off and open the pan when you are able.
• Using a wooden spoon, "smash" the cooked chicken to shred it.
• Drain the stock (you can save it for to use another time), and let the chicken cool to room temperature.
• While the chicken cools, add the veggies to a large bowl, set aside.
• Add the mayo, the olive oil, vinegar and mustard to a small bowl, and whisk to combine.
• Combine the cooled chicken with the veggies and dress with the mayo mixture.
• Serve with salad greens topped with potato sticks or chips for crunch.

MAYONNAISE- BRAZILIAN POTATO SALAD

Steps:

• 1. Peel and cut the potatoes. Cut them into cubes, slightly larger than cubed hash browns and more rectangular. Put them in a pan and boil until just done, but they don't lose their shapes. Drain, set aside and let cool. Do the same with the carrots. Each pan should not boil for more than ten minutes. Check them for 'doneness' (not mush) before removing from heat.
• 2. Take the peppers, cut off one of the sections from each color of pepper. Slice each about 1/8th inch wide slices, then cut them into 1/8x1/4 inch rectangular cubes. Put them in a mixing bowl and set aside. Take the olives, drain them, and slice, add them to the mixing bowl. Add about five dashes of salt, mix everything very well. Check for cooled potatoes and carrots.
• 3. The potatoes and carrots should be cooled by now. Add them to the pepper/olive combination, mix well, add the mayonnaise. Combine everything so each piece is well-coated. Add the corn. Mix well. Serve cold.