Brazilian-Style Potato Salad (Maionese de Batata)
One distinctive characteristic of Brazilian potato salad is the addition of lime juice, which seems like a small thing but is surprisingly different and good.
Serves: 6Hands-on: 15 minutesTotal: 3 hours 30 minutesDifficulty: Easy
- 4 large potatoes, peeled and cut into ½" pieces
- 4 medium carrots, peeled and diced
- ½ cup frozen green peas
- 3 large hard-cooked eggs, peeled and diced
- 1 Tbsp. fresh lime juice
- 3 Tbsp. olive oil
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 Tbsp. sugar
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- ¾ cup mayonnaise
- ¼ cup chopped fresh parsley
- 3 Tbsp. minced scallions
- Bring a pot of salted water to a boil and add the potatoes. Boil the potatoes for 5 minutes, then add the carrots. Boil for 10 minutes, or until potatoes and carrots are tender. Add the peas and boil for 2–3 minutes longer. Remove from heat, drain, and place in a large bowl. Gently stir in the eggs.
- In a small bowl, whisk together the lime juice, olive oil, mustard, Worcestershire sauce, sugar, salt, and pepper. Whisk the mayonnaise into the olive oil mixture until smooth.
- Chill the vegetables and dressing separately for 3 hours. Place vegetables on a serving platter, top with dressing, and sprinkle with parsley and scallions.