Maionese de BatataBrazilian Potato Salad

Bar-Snack Potato Salad with Peas, Carrot and Green Garlic Mayo.

• 8 portions
• Prep 25 mins
• Cook 20 mins
• Nacional

This is the potato salad of Brazilian bar counters — bound with that green garlic mayonnaise, studded with pea and carrot, served cold beside salgadinhos or grilled meat. It is creamy where delis are gloppy, because the mayo is fresh and the vegetables keep their bite.

Ingredients

• •1 kg waxy potatoes, peeled and diced 2 cm
• •2 carrots, diced 1 cm
• •150 g frozen peas
• •3 hard-boiled eggs, chopped
• •1 batch green garlic mayo (see Maionese de Lanchonete), about 250 ml
• •1 tsp fine sea salt
• •2 tbsp chopped spring onion
• •1 tbsp chopped parsley

Method

1. Cook vegetables separatelyBoil the potatoes in salted water until just tender, 10 to 12 minutes. Cook the carrots 6 minutes and the peas 2 minutes separately so each keeps its texture.
2. Drain and steam dryDrain everything well and spread out to steam dry for 10 minutes — wet salad breaks the mayo.
3. Dress warmWhile still slightly warm, fold the potatoes, carrots, peas, and eggs with the green garlic mayo. The potatoes drink the dressing as they cool.
4. Chill and finishChill at least 1 hour, check the salt, and finish with spring onion and parsley before serving.

Questions