Brazilian potato salad

Brazilian potato salad

Salada de batatas

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

Potato salad is a standard side dish at most barbecues in South America. Here is the Brazilian version made with carrots, egg and olives. A good-quality mayonnaise is a must to avoid the dish becoming too sweet. There are variations of this salad throughout South America, the most common known as ensalada Rusa, or Russian salad, which contains a mixture of vegetables.

Ingredients

Quantity Ingredient
1.5kg potatoes, peeled and cut into 2.5 cm cubes
5 carrots, peeled and cut into 2 cm cubes
4 large hard-boiled eggs, peeled and roughly chopped
1/2 cup green olives, pitted
1/2 cup good-quality whole-egg mayonnaise

Method

  1. Place the potatoes and carrots in separate saucepans. Cover with cold water and season with salt. Cook over medium heat for 10–15 minutes, or until just tender. Drain and set aside to cool.
  2. Combine the potato, carrot, egg and olives in a medium-sized bowl. Add the mayonnaise and stir to combine. Before serving, season with sea salt and freshly ground black pepper, to taste.
  3. Serve the Brazilian potato salad with grilled meat, chicken or fish.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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