Brazilian Potato Salad
This Brazilian Potato salad is a classic side dish in Brazilian gatherings, especially churrasco barbecues. This cool and creamy dish is made with only four ingredients, and it's perfect for feeding a crowd. It's an easy potato dish that pairs with everything, all year long from summer barbecues to holiday parties.
Servings: 8 portions
- 2 lbs of yellow potatoes peeled and diced
- 3 cups large carrots peeled and diced
- 1/2 cup mayonnaise or more if you like it creamier
- 1/4 cup of chopped parsley
- salt and pepper to taste
Place the diced potatoes and carrots in a medium to large pan, then add enough cold water to cover. Season generously with salt, and place over medium heat and bring to gentle a boil.
Cook until the potatoes and carrots are tender all the way through when gently pierced with a fork.
When they are cooked, remove the pan from the heat and drain the hot water.
Place the cooked carrots and potatoes in a strainer, and run some cold water to stop the cooking process and avoid the potatoes to overcook with the residual heat.
When the carrots and potatoes are cool to touch, stop the water and let them sit for a few minutes in the strainer to drain.
Add the cooled potatoes to a large bowl, season with salt and pepper, and mix in the mayonnaise and the chopped parsley.
Cover and refrigerate a few hours before serving.