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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (101g) Recipe makes 6 servings |
||
| Calories 87 | ||
| Calories from Fat 23 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 66mg | 2% | |
| Potassium 388mg | 11% | |
| Total Carbohydrate 14.9g | 4% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 1.7g | ||
| Protein 1.6g | 3% | |
Brazilian Potato Salad
By: chef FIFI
Jan 9, 2004
This recipe was given to me by my best friend who lived in Brazil for a while. Its a great barbecue side dish or potluck dish. Measurements are approximate and are to taste I personally like more lemon than stated below. This salad is supposed to be a little tart.
SERVES 6
Ingredients
- 1 lb red potatoes (regular potatoes will suffice)
- 1 green onion
- 1/4 lime or lemon
- 3 tablespoons mayonnaise
- 1 stalk celery
- 1/2 carrot, grated
- salt and pepper
Directions
1
Cut potatoes in medium wedges and cook in salted water until done, but not smooshy soft.2
Drain.3
Put cooked potatoes into a bowl, while still hot, squeeze lemon over them (I'm estimating it at 1/2 to a whole lemon so add incrementally and taste); stir.4
Let cool.5
Meanwhile chop up celery and green onion.6
Once cooled add the mayonnaise,add celery and green onions, then shaved carrot stalk with a vegetable peeler, Stir until mixed but do not over stir or potatoes will become mushy.7
Add salt and pepper to taste.8
Refrigerate for at least 1 hour to let the flavors meld.
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- Course > Lunch/Snacks
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > South American > Brazilian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Refrigerator
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: CardaMom
On Feb 6, 2004
I really liked this potato salad. I followed sugarpea's suggestion and gradually added the lemon juice. I prefer a more subtle lemon flavor and ended up adding the juice of half a small lemon. Thanks for posting this recipe.
From: east coast nellie
On Sep 5, 2004
I absolutely love the flavor of this potato salad. It adds tartness without mustard or vinegar. I used lime juice, the entire amount called for, and it was great. I think it is important to add the juice when the potatoes are still hot as recipe suggests, otherwise the juice won't fully absorb and the end result may seem more tart. Anyway, I've made it twice, using a mixture of fat free mayo and miracle whip, the second time omitting the celery, which I personally liked more. Thanks so much!
From: sugarpea
On Jan 11, 2004
Very nice potato salad. I recommend adding the lemon/lime juice incrementally - 3 T is quite tart and I believe when the recipe calls for slivered carrots, it means shaved carrots.
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