May 07, 2012

Special Potato Salad

It's going to be worth trying this different version of the traditional Potato Salad.

(12 to 15 servings)

5 arracacha* (or a root substitute)
5 potatoes
3 carrots
1 can yellow sweet corn
1 can hearts of palm, diced
½ onion, finely chopped
2 garlic cloves, crushed
juice of 1 lemon
2 tbs. olive oil
1 cup finely chopped parsley and chives
salt and pepper to taste
2-3 tablespoons light mayonnaise
crushed potato chips for garnish (optional)

1 - Peel and cook arracacha, potatoes and carrots.
2 - Using a potato masher, mash the vegetables and set aside.
3 - On a large bowl, add the other ingredients (corn, palm, onion, garlic, lemon juice, olive oil, parsley, chives, salt and pepper and mayonnaise) and mix well.
4 - Add the mashed vegetables and stir.
5 - Prove and add more salt if necessary. Refrigerate.
6 - Garnish with potato chips at serving time.

  • Add other ingredients in the mixture. Olives, grated zucchini and/or shredded chicken are good choices.
  • Thyme is an excellent seasoning for the dish as well.
  • If you do not like the taste of raw onions and garlic, saute them before using.
  • Serve as a side dish to barbecues or roasted meat.

    * According, arracacha is a garden root vegetable originally from the Andes, somewhat intermediate between the carrot and celery. It's a starchy taproot and is a popular food item in South America, especially Brazil.

Original recipe (in Portuguese): Salada de Maionese Especial.

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