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 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
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-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
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
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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