Featured recipe

Salada de maionese

Potato, carrot and pea mayonnaise salad

Sunday lunch in Rio, a birthday churrasco, the Christmas Eve table: wherever Brazilian families gather, a bowl of salada de maionese is there. Potatoes and carrots are cooked in small cubes, mixed with peas, chopped hard-boiled egg, a squeeze of lime and plenty of mayonnaise, then chilled until cold and creamy. Some homes add diced green apple or olives; the soft potato and sweet carrot with the tangy dressing are the heart of it. Serve it with rice, farofa and anything grilled. Dressing the potatoes while still hot is the usual misstep: the mayonnaise splits and turns oily, so let them cool first. Keep it in the fridge and don't leave it out in the heat for more than two hours. Chef's tip: toss the warm potatoes with the lime juice and salt only, so they absorb the seasoning before the mayonnaise goes on.

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