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
CRISPY SNAPPER WITH POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with water by about 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until just tender, 10 to 12 minutes.
- Combine the vinegar, cherry peppers, olives, sliced celery and garlic in a large bowl. Drain the potatoes well; add to the bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss.
- Gently drag the blade of a knife back and forth across the fish skin to remove any moisture or remaining scales. Score the fish skin, making shallow diagonal slits about 3/4 inch apart (this prevents the fish from curling when cooked). If you have a large fillet, cut it into 4 pieces. Season the fish with salt and pepper.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish skin-side down and immediately press with a spatula to prevent it from curling. Cook, rotating the skillet occasionally so the fish cooks evenly, until the skin is browned and crisp and the flesh is cooked about two-thirds of the way up the sides, 3 to 4 minutes. Flip and continue cooking until just cooked through, about 1 more minute. Immediately transfer to a paper towel-lined plate.
- Add the parsley and celery leaves to the potato salad and toss; season with salt and pepper. Divide the fish and potato salad among plates; serve with lemon wedges.
Nutrition Facts : Calories 460, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 767 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Sugar 4 grams, Protein 31 grams
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
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 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
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
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 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
MOM'S RUSSIAN POTATO SALAD
This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal.
Provided by Jane Garrison
Categories Salad Potato Salad Recipes No Mayo
Time 2h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.
Nutrition Facts : Calories 95 calories, Carbohydrate 8 g, Fat 6.9 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 261.9 mg, Sugar 4.8 g
SIMPLE PARISIAN-STYLE POTATO SALAD
A simple and fresher version of potato salad that's perfect for summer cookouts, picnics, or anytime you want a delicious side dish.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
- Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
- Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
- Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
- Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 28.6 g, Fat 9.5 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 31.7 mg, Sugar 0.2 g
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
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