Brazilian Potato and Vegetable Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 6 medium potato (s)
- 3 carrot (s)
- 4 vegetables (chayotes, also known as chuchu or choko)
- 200 g beans, reen
- 1 kohlrabi
- 1 small Can (s) peas
- 5 tomato (s), keep one for garnish
- 1 bunch radishes
- 3 carambola (s) (also called star fruits)
For the dressing:
- 2 hard-boiled egg (s)
- 1 bunch parsley
- 1 bunch chives
- 2 onion (s), finely chopped
- 1 small Jar mayonnaise
- possibly crabs (approx. 250 g)
Print Recipe
Pin Recipe Instructions
- Cut the potatoes, carrots, chayotes, beans and kohlrabi into small, even cubes. Cook each type of vegetable individually in slightly salted water, but not too soft (use the same water for each type of vegetable, lift the cooked vegetables out of the water with the skimmer, put them in a hair sieve and briefly stop the cooking process in the ice water).
- Dice tomatoes, cut radishes into slices, pour off the pea water. Cut the starfish into slices, then cut off the individual triangles from the slices (use the whole stars for garnishing a fruit). Chop the eggs, pluck the parsley, cut the chives into rolls.
- Mix all ingredients well with the mayonnaise and onions (if necessary, season with salt and pepper. If you want, you can add approx. 250 g of crabs), garnish with star fruit slices and tomatoes, sprinkle with a little parsley and chives.
- Let it steep until you eat it.
- Maionesa is part of every Sunday dinner and banquet in Brazil. (Takes a lot of work, but it`s worth it).
- There are infinitely many variations. I`ve already eaten a maionesa with freshly cooked beetroot pieces (also very tasty, of course changes the taste and color of the entire salad).
- Don`t be afraid to use the whole jar of mayonnaise - once all the ingredients have been mixed you won`t notice it anymore.
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