BRAZILIAN POTATO SALAD (WITH MAYONNAISE)
Our Brazilian Potato Salad is an easy family recipe made with mayonnaise, lime juice, olives, garlic, onions, and herbs. It's a great summer side dish, ideal for serving with grilled meats just like this best potato salad without mayo!
Provided by Denise Browning
Categories Side Dish
Time 30m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 406 kcal, Carbohydrate 32 g, Protein 4 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 431 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving
VINAGRETE (BRAZILIAN TOMATO SLAW)
A refreshing side dish to pair with chicken, pork, or beef.
Provided by Kevin Marcelle
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 3h35m
Yield 8
Number Of Ingredients 11
Steps:
- Mix tomatoes, cucumber, red bell pepper, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours.
Nutrition Facts : Calories 93.2 calories, Carbohydrate 7.3 g, Fat 7.1 g, Fiber 2 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 29.1 mg, Sugar 4 g
BRAZILIAN-STYLE BEEF WITH SWEET POTATO SALAD
Cook this veg-packed steak dinner on the barbecue for a healthy dish that delivers all of your 5-a-day. You can also make it in the oven if you prefer
Provided by Sara Buenfeld
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- Grate the onion into a bowl until you have 3 tbsp grated onion. Leave the remainder in one piece and set aside. Add 1 tsp of the oil, the lime zest, tamarind, cumin, 2 tbsp coriander, smoked paprika and 1 tsp water. Mix well, then use half the spice paste to coat the steaks all over. Mix the rest with the lime juice, remaining coriander and the beans in a serving bowl.
- Light the barbecue (or see tip, below, to cook in the oven). Take a large piece of foil and drizzle with the remaining oil. Finely chop the rest of the onion and mix with the sweet potato, pepper and courgette. Wrap in the foil along with the bay leaf, if using, to make a parcel. Cook on the rack over the coals for about 20 mins, turning several times with tongs until the veg is tender. Tip the contents into the beans and toss well. Barbecue the steaks on both side until cooked to your liking, then serve with the warm salad.
Nutrition Facts : Calories 466 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 19 grams sugar, Fiber 17 grams fiber, Protein 40 grams protein, Sodium 0.8 milligram of sodium
BRAZILIAN POTATO SALAD
This recipe was given to me by my best friend who lived in Brazil for a while. Its a great barbecue side dish or potluck dish. *Measurements are approximate and are to taste* I personally like more lemon than stated below. This salad is supposed to be a little tart.
Provided by chef FIFI
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes in medium wedges and cook in salted water until done, but not smooshy soft.
- Drain.
- Put cooked potatoes into a bowl, while still hot, squeeze lemon over them (I'm estimating it at 1/2 to a whole lemon so add incrementally and taste); stir.
- Let cool.
- Meanwhile chop up celery and green onion.
- Once cooled add the mayonnaise,add celery and green onions, then shaved carrot stalk with a vegetable peeler, Stir until mixed but do not over stir or potatoes will become mushy.
- Add salt and pepper to taste.
- Refrigerate for at least 1 hour to let the flavors meld.
Nutrition Facts : Calories 87.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 66.1, Carbohydrate 14.9, Fiber 1.7, Sugar 1.7, Protein 1.6
POTATO SALAD (BRAZILIAN)
Make and share this Potato Salad (Brazilian) recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes and carrots in boiling water with garlic and salt, until tender-about 12 minutes.
- Drain and cool.
- In a large bowl, combine cooled vegetables, eggs, peas, diced apple and raisins.
- Sir through the mayonnaise gently but thoroughly.
- Scatter with the chopped parsley and serve.
- Green olives can be added too, if you wish.
Nutrition Facts : Calories 596.2, Fat 23, SaturatedFat 3.8, Cholesterol 121.3, Sodium 1125.9, Carbohydrate 90.5, Fiber 11.9, Sugar 27.7, Protein 12.2
MAYONNAISE- BRAZILIAN POTATO SALAD
Mayonnaise? Really? Really, I am not kidding. This is what Brazilians call their potato salad and it is absolutely delicious! It was the first Brazilian recipe I learned 'way back in 1990. It's so good I have to be careful I don't eat it all by myself! Brazilians do put raisins in their potato salad, but that doesn't sound at all...
Provided by Kirsten Machado
Categories Potato Salads
Time 1h40m
Number Of Ingredients 8
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.
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- Leave the skins on the potatoes and cut them in halves or quarters, depending on how big the potato is - you'll want pieces that are roughly the same size, about one inch. Rinse them thoroughly under cold water.
- Place the potatoes in a medium to large pan, then add enough cold water to cover them. Season generously with salt, and place over medium heat. Bring to a gentle boil.
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- 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.
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- 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.
14 EASY BRAZILIAN SIDE DISHES - INSANELY GOOD RECIPES
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- Tutu de Feijão (Brazilian Refried Beans) Tutu de feijão from Minas Gerais gives the best flavors when served hot alongside white rice and pork chops.
- Brazilian Potato Salad. Potato salad is among the most popular Brazilian side dishes out there. It’s full of warm, delicious flavors and is super easy to make.
- Brazilian Chicken Salad (Salpicao) Brazilian chicken salad, or salpicão, is dressed in mayo, honey, lime juice, salt, and pepper. Want to save this recipe?
- Farofa. Farofa is another traditional side dish you’ll commonly find in a Brazilian steakhouse (churrascaria). This dish features a toasted flour mixture with a smoky and slightly salty taste.
- Brazilian Leeks. Leeks are a majestic part of the onion family. And with this recipe, you can make leeks even more delightful. Through slow cooking, you’ll have soft, spaghetti-like leeks with a sweet balsamic glaze.
- Brazilian Rice. The key to making the perfect Brazilian rice is to get the proportions right. You’ll want 1 cup of rice to 2 cups of water. For a fluffy texture, be sure to wash the rice before cooking it.
- Red Currant Caipirinha. Caipirinha is Brazil’s national cocktail that’s traditionally made with lime. But for a fun twist, this cocktail recipe calls for red currants.
- Brazilian Collard Greens. These garlicky collard greens are another well-loved side dish from the region of Minas Gerais. They’re healthy, tasty, and super easy to make.
- Brazilian Cheese Bread. Brazilian cheese bread is chewy, cheesy, and oh-so-yummy! It’s gluten-free and is made with pantry staples like flour, eggs, milk, olive oil, and cheese.
- Deep-Fried Bananas. Banana empanadas, or deep-fried bananas, are a tasty side dish and dessert rolled into one. The best part? You can make them using only five simple ingredients!
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- Peel the boiled potatoes and dice them. Put them in a bowl, pour the vinegar over them, stir and leave to cool completely.
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- Meanwhile, boil the sweetcorn cobs for a few minutes until tender. Grill on the barbecue or in a griddle pan until lightly charred. Allow to cool, then slice the corn kernels from the cob.
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