Brazilian Potato Salad

 

Brazilian Potato Salad because it is the standard: mayonnaise-based rather than oil-and-vinegar-based, with both herby and acidic flavors.

 

Ingredients

2.2 pounds potatoes well washed, peeled, and cut into 1-inch cubes

1 pinch salt plus enough to taste

1 tablespoon apple cider vinegar

1 cup mayonnaise

4 tablespoons fresh lime juice

1 clove of garlic minced and mashed into a paste

1/4 large white onion finely grated

1/2 cup good-quality chopped

3 whole olives to garnish salad

2 tablespoons chopped fresh mint

3 tablespoons chopped cilantro

3 tablespoons chopped green onions plus more to garnish salad

Ground black pepper to taste

2 large hard-boiled eggs chopped

 

Put the potatoes in a big saucepan and fill with water by several inches. Bring to the boil over high heat, then lower to medium-low heat with a dose of salt. Simmer for 8-10 minutes, or until potatoes can be penetrated with a knife. Strain but do not rinse in a colander. Place the potatoes in a large mixing basin and drizzle with vinegar. Cast aside and allow it to cool fully.

 

In a second big mixing bowl, add mayonnaise, lime juice, garlic, grated onion, chopped olives, mint, cilantro, green onions, and salt and pepper to season. Combine the chopped hard-boiled eggs only if preferred. Mix in the chilled potatoes to the mayo mixture gradually. Refrigerate for at least 1 hour and up to 2 hours before eating. Serve the Brazilian potato salad topped with whole olives and chopped green onions. Adore!