Maionese Brazilian Potato Salad Recipes

MAIONESE BRAZILIAN POTATO SALAD

Maionese Brazilian Potato Salad image

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

Ingredients

4 -5 large potatoes, peeled
2 carrots
1/3 cup green beans
1 cup peas
10 olives, diced
1/3 cup hearts of palm, chopped
1 (12 ounce) jar mayonnaise
1 tablespoon chopped green onion
1 dash olive oil
1 pinch chopped parsley (optional)
salt and pepper

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

ASIAN POTATO SALAD

Asian Potato Salad image

Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to a potato salad.

Provided by NainInCandia

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 12

Ingredients

4 slices bacon, crisply cooked and crumbled
6 new red potatoes
1 ⅓ cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
⅛ teaspoon dry hot mustard
⅛ teaspoon salt
¾ cup chopped bok choy
1 red bell pepper, seeded and diced
½ cup chopped green onion
¼ cup chopped fresh cilantro

Steps:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 20 g, Cholesterol 12.7 mg, Fat 21.2 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 319.8 mg, Sugar 1.3 g

BRAZILIAN POTATO SALAD AKA

Brazilian Potato Salad Aka image

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

Ingredients

5 -6 medium white rose potatoes (fist-size, not russet) or 5 -6 medium red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes (fist-size, not russet)
1 medium apple, peeled cored and finely diced (I use Gala or Fuji)
1 cup carrot, cooked till tender but not mushy, diced into small cubes
1 cup frozen peas, lightly blanched and cooled
1 cup frozen corn kernels, defrosted
1 cup mayonnaise, to taste (Best Foods or Hellman's, that's what they have in Brazil)
1/2 cup sliced pimento-stuffed green olives
salt and pepper, to taste (sometimes, I use Lawry's salt)

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).

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