BRAZILIAN POTATO SALAD AKA
*THIS IS AN ADOPTED RECIPE AS OF 16 AUGUST 2006.* Pronounced "mayonais-ie" this is one of my favorite food discoveries as a wife of a Brazilian. I have had this served to me at many Brasilian cook-outs, called "churrasco" in Brazil, and have had it in restaurants both in the U.S. and Brazil - This version comes from the kitchen of my wonderful mother-in-law, Dona Alvina. She uses canned corn, but the canned corn in Brazil is different (firmer?) that what I've found in the US, so I use frozen corn.
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Adjust the proportions as you like.
- Toss to combine everything but mayonnaise.
- Fold in mayonnaise and correct the seasonings.
- Garnish with whole or sliced pimento-stuffed green olives.
- (Prep time assumes you have already boiled and cooled the potatoes and other vegetables).
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
BRAZILIAN POTATO SALAD
This recipe includes sweet potatoes and black beans with a simple mayonnaise dressing. I have not tried this yet but is sure sounds good. From recipelink.com
Provided by cookiedog
Categories Yam/Sweet Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 271.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 5.1, Sodium 1599.1, Carbohydrate 39.8, Fiber 6, Sugar 8.1, Protein 4
MAIONESE BRAZILIAN POTATO SALAD
This potato salad seems lighter than the American version in my opinion, and is great eaten chilled on a hot day. Use the olives of your choice, but kalamata would be too strong. You can substitute many vegetables with frozen defrosted ones to save time. Where I said "1/3 cup" I mean a handful, but recipezaar did not like that, so 1/3 cup it is.
Provided by djunqx
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 141.6, Fat 0.9, SaturatedFat 0.1, Sodium 71.1, Carbohydrate 30.2, Fiber 4.8, Sugar 2.8, Protein 4.2
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 CHICKEN SALAD (SALPICAO DE FRANGO)
This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.
Provided by Mia
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
- Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
- Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 30.9 g, Cholesterol 54.5 mg, Fat 19 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 427.3 mg, Sugar 11.5 g
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