Salada de Maionese

Name: Salada de Maionese
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 1.5 lbs Russet potatoes, diced; 1 cup carrots, diced; 1/2 cup frozen peas, thawed; 3/4 cup mayonnaise; 1 tbsp fresh lime juice; 2 tbsp fresh parsley, chopped; 1 tsp salt; 1/4 tsp ground black pepper

A creamy Brazilian potato salad loaded with tender diced vegetables, mayonnaise, and fresh herbs.

32 minEasyServes 6280 cal/serving

BrazilianSaladStovetopVegetarianPescatarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 lbs Russet potatoes, diced
1 cup carrots, diced
1/2 cup frozen peas, thawed
3/4 cup mayonnaise
1 tbsp fresh lime juice
2 tbsp fresh parsley, chopped
1 tsp salt
1/4 tsp ground black pepper

Instructions

1

Bring a large pot of salted water to a boil over high heat.
2

Add 1.5 lbs diced Russet potatoes and 1 cup diced carrots to the pot and cook for 10 to 12 minutes until tender.
3

Drain cooked vegetables completely and allow them to cool to room temperature.
4

In a large bowl, whisk together 3/4 cup mayonnaise, 1 tbsp fresh lime juice, 1 tsp salt, and 1/4 tsp ground black pepper.
5

Fold in cooled vegetables, 1/2 cup thawed frozen peas, and 2 tbsp chopped fresh parsley until evenly coated.
6

Cover and chill in the refrigerator for at least 1 hour before serving.

Questions

How long does Salada de Maionese keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Salada de Maionese?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Vaca Atolada (Beef Ribs and Cassava Stew) main
Beef Esfiha main
Caldo de Camarão soup

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