Crispy potato salad

Crispy potato salad

Salpicão

By
From
This is Brazil
Serves
6
Photographer
Stuart Scott

This is one of the most popular salads in Brazil. Usually it’s made with ham and chicken, but this version uses smoked chicken breast. It’s an unusual combination of ingredients, but it’s incredibly tasty.

Ingredients

Quantity Ingredient
180g frozen corn kernels
100g frozen minted peas
rice bran oil or sunflower oil, for deep frying
350g potatoes, julienned
200g smoked chicken breast, shredded
2 carrots, shredded lengthways
1 green apple, diced
1/2 red onion, finely diced
100g pitted green olives, finely diced
60g raisins
125g whole-egg mayonnaise
30g chives, snipped
30g parsley, chopped

Method

  1. Blanch the corn and peas in boiling water, then drain and set aside.
  2. Heat about 3 cm of oil in a deep heavy-based frying pan to 190°C, or until a cube of bread dropped into the oil turns golden brown in 10 seconds. Pat the potatoes dry with paper towel, then cook in the hot oil for 5 minutes, or until golden and crispy. Remove the potatoes using a slotted spoon and drain on paper towel.
  3. Put the potatoes, corn, peas, chicken, carrots, apple, onion, olives, raisins and mayonnaise in a large bowl. Mix until well combined. Season with salt and freshly ground black pepper.
  4. Transfer the salad to a serving dish and sprinkle with the chives and parsley. Serve immediately, while the potatoes are still crispy.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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