Brazilian Potato Salad
4 servings
50 minutes
Brazilian potato salad is a vibrant dish with South American character. Its roots trace back to family gatherings and barbecues, where it invariably accompanies juicy grilled meat. Tender cubes of potato and carrot soaked in a refreshing lemon mayonnaise sauce create a harmony of softness and zest. Large pieces of egg add richness, while fresh parsley brings lightness and freshness. This salad attracts with its simplicity and rich flavor that balances the sweetness of carrots, the slight acidity of lemon, and the aromatic spiciness of white pepper. It is perfect for festive feasts as well as cozy family dinners. Serving it with meat allows you to feel the true spirit of Brazilian hospitality.
1
Boil the potatoes and carrots until cooked (about 25 minutes), slightly cool, peel, and cut into large cubes.
- Potato: 2 pieces
- Carrot: 3 pieces
2
Boil the eggs hard (about 15 minutes), cool them under cold water, peel, and chop coarsely.
- Chicken egg: 3 pieces
3
Prepare the sauce: in a small bowl, mix mayonnaise and lemon juice, adding white pepper to taste.
- Mayonnaise: 5 tablespoon
- Lemon juice: 0.5 teaspoon
- Ground white pepper: 5 g
4
Chop the parsley finely. In a bowl, combine eggs, potatoes, and carrots, dress with sauce, season with salt to taste, and mix. When serving, sprinkle with herbs and garnish with lemon slices.
- Parsley: 1 bunch
- Potato: 2 pieces
- Carrot: 3 pieces
- Chicken egg: 3 pieces
- Salt: 4 g
- Lemon: 4 pieces
5
In Brazil, this salad is served with grilled meat.
