Salada de maionese
Salada de maionese: Rio's family-lunch salad of potato, carrot and peas in mayonnaise
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.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Put 1 ¾ lb waxy potatoes and 2 carrots in a pan of cold water with half the ¾ tsp salt. Bring to the boil over a high heat and simmer for 8–10 minutes, until a knife slides into the potato easily but it still holds its shape.
15 minStep 2: Add 3 ½ oz frozen peas for the last 2 minutes, then drain and spread on a tray.
2 minStep 3: Meanwhile, lower 2 eggs into boiling water and cook for 10 minutes, until hard-boiled. Cool in cold water, peel and chop.
10 minStep 4: Sprinkle the warm vegetables with 1 lime and the rest of the ¾ tsp salt and leave for 20 minutes, until cool.
20 minStep 5: Fold in 7 oz mayonnaise, ¼ tsp black pepper, most of the eggs, 2 tbsp parsley and 1 green apple if using, gently so the potatoes don't break.
Step 6: Spoon into a bowl, top with the rest of the egg and chill for at least 1 hour. Serve cold; it keeps for 2 days in the fridge.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 6 g
- Carbs
- 26 g
- Fat
- 24 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salada de maionese take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
All-way potato salad
Warm new potatoes boiled in their skins and tossed in one of three dressings: creamy parsley sour cream, a tangy basil vinaigrette, or a fresh 'greeny' dressing of cottage cheese and herbs. Each dressing is enough for 500 g of potatoes, so make one, or make all three for a party. Serve the salad chilled on a bed of lettuce with a spoonful of single cream on top.
Greek village salad
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.
Greek