My Brazilian friend Shirlei is a fantastic cook, and has taught me a trick or two. When she lived in NYC we hosted many a gathering together. Whenever she made this potato salad I loved it so much, I prayed there would be leftovers—which I would eat for breakfast, lunch and dinner. It might seem like an odd combination of things, but it totally works, and is almost a meal in itself. The parsley is essential for the proper flavor, as is regular mayonnaise. To simplify things when cooking, I saved the boiling water from the potatoes, then cooked the string beans in it, then cooked the carrots in it.
MAKES ONE VERY LARGE BOWL
5 large russet potatoes, peeled
Cut the potatoes into half-inch slices, then cubes. Bring to a boil in covered pot. Boil 7 to 8 min. Monitor the pot, as the bits cook quickly and you do not want them to overcook. The texture should be firm, keeping its cubed shape. Remove potatoes with a slotted spoon—save the water for boiling the veggies. Place potatoes in cool spot or refrigerator.
1/2 LB string beans, cut into 1/4-inch bits
5 carrots, cut into 1/4-inch bits (about 2 1/2 CUPS)
In the water used to boil potatoes, boil each for roughly 5 min, till they are soft but not mushy.
GET A REALLY BIG BOWL…CREATE THE POTATO SALAD
cooked potatoes, string beans, carrots
3/4 CUP golden raisins
20 green olives, cut into tiny bits
1 apple, diced
1 CUP mayonnaise
1 CUP parsley, minced
1-2 TB salt
freshly ground black pepper
potato sticks (optional)
Mix together all the ingredients, except the potato sticks. Refrigerate at least a few hours to allow flavors to meld. Cover the top with the potato sticks when ready to serve.
See the formula for throwing a fresh and fabulous summer bbq in 16 Summer Fare