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. I could not get enough of Shirlei’s Addictive Brazilian Potato Salad.
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. As for the things you boil, 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.
See more recipes that are great for summer entertaining in the Stripes party theme.
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