Maionese de Batata
A classic Brazilian cold potato salad made with tender vegetables tossed in a creamy dressing. It is a staple side dish for weekend barbecues and family gatherings.
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Ingredients
- 3 lbs Yukon Gold potatoes, diced
- 2 cups carrots, diced
- 1 cup frozen green peas, thawed
- 1 cup mayonnaise
- 2 tbsp lime juice
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
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1
Place 3 lbs diced Yukon Gold potatoes and 2 cups diced carrots in a large pot of salted water.
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2
Bring to a boil over medium-high heat and cook for 12 to 15 minutes until fork tender.
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3
Add 1 cup thawed frozen green peas during the last minute of cooking, then drain everything and cool completely.
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4
In a large bowl, whisk together 1 cup mayonnaise, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper.
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5
Fold the cooled vegetables and 1/4 cup chopped fresh parsley into the mayonnaise mixture until coated.
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6
Cover and chill in the refrigerator for at least 1 hour before serving.
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