Salada de Maionese (Brazilian Potato Salad)
A creamy Brazilian potato salad made with boiled potatoes, carrots, peas, and hard-boiled eggs coated in a generous mayonnaise dressing. Often served molded into a dome shape at Brazilian barbecues and celebrations.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
- 2 carrots, peeled, cut into small cubes
- 4 large eggs, hard-boiled, peeled
- 1 cup frozen peas, thawed
- 2/3 cup mayonnaise
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, finely chopped
Instructions
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1
Place 2 lbs peeled, cut into 3/4-inch cubes Yukon Gold potatoes and 2 peeled, cut into small cubes carrots in a large pot of salted cold water. Bring to a boil and cook until tender when pierced with a fork, about 12 to 15 minutes. Drain and let cool completely.
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2
While the vegetables cook, place 4 large eggs in a separate small pot, cover with cold water, and bring to a boil. Cook for 10 minutes, then transfer to an ice bath. Once cooled, peel and roughly chop or slice.
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3
In a large bowl, combine the cooled potatoes, carrots, 1 cup thawed frozen peas, and most of the chopped eggs, reserving a few slices for garnish.
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4
Add 2/3 cup mayonnaise and fold gently until everything is evenly coated. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
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5
Fold in most of the 1/4 cup finely chopped fresh flat-leaf parsley, reserving a little for garnish.
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6
Transfer to a serving dish. Garnish with the reserved eggs and parsley. Refrigerate for at least 30 minutes before serving for best flavor.