Potato Salad Brazilian Recipes

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BRAZILIAN POTATO SALAD (WITH MAYONNAISE)



Brazilian Potato Salad (With Mayonnaise) image

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

2.2 pounds potatoes
1 pinch salt (plus enough to taste)
1 tablespoon apple cider vinegar
1 cup mayonnaise (You may use light mayo for making a light potato salad)
Ground black pepper ( to taste)
4 tablespoons fresh lime juice
1 clove garlic (minced and mashed into a paste)
1/4 large white onion (finely grated)
1/2 cup good-quality chopped olives
2 tablespoons chopped fresh mint
3 tablespoons chopped cilantro (or parsley if desired)
3 tablespoons chopped green onions (plus more to garnish salad)
2 large hard-boiled eggs (chopped (optional))

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)



Vinagrete (Brazilian Tomato Slaw) image

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

5 tomatoes, diced
½ English cucumber, quartered and thinly sliced
1 red bell pepper, seeded and diced
½ cup diced onion
½ cup finely chopped fresh parsley
¼ cup lime juice
¼ cup olive oil
¼ cup diced green onions
¼ cup finely chopped fresh cilantro
2 tablespoons cider vinegar
salt and ground black pepper to taste

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



Brazilian-style beef with sweet potato salad image

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

1 large onion (about 175g), peeled and left whole
2 tsp rapeseed oil
1 lime, zested and juiced
2 tsp tamarind paste
1 tsp ground cumin
2 tbsp chopped coriander, plus a handful
1 tsp smoked paprika
2 lean fillet steaks (about 125g each), fat trimmed away
400g can black beans or black-eyed beans, drained
160g sweet potato, cut into 2cm cubes
1 red pepper, deseeded and chopped
1 courgette (about 200g), sliced
1 bay leaf (optional)

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



Brazilian Potato Salad image

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

1 lb red potatoes (regular potatoes will suffice)
1 green onion
1/4 limes or 1/4 lemon
3 tablespoons mayonnaise
1 stalk celery
1/2 carrot, grated
salt and pepper

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)



Potato Salad (Brazilian) image

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

2 lbs potatoes, cut into 1 inch cubes
1 lb carrot, cut into 1/2 inch cubes
1 clove garlic, crushed
1 teaspoon salt
2 hard-boiled eggs, sliced
1 cup cooked peas, cooled and drained
1 green apple, like granny smith,peeled,cored and cut into 1/4 inch dice
1/2 cup seedless raisin
1 cup mayonnaise
chopped parsley (to garnish)

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- Brazilian Potato Salad image

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

4 medium white potatoes
2 medium carrots
1 small red bell pepper
1 small yellow bell pepper
5 dash(es) salt
2 c mayonnaise
1/2 jar(s) green olives
1/2 c corn, drained

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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