Brazilian Potato Salad

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The blog made of sugar n' spice n' everything nice!

20 minutes

Ingredients

5 potatoes (large)
1½ cups carrots green bean mixture (diced, peas, corn, from the frozen food section)
1¼ cups mayonnaise
1 tbsp apple cider vinegar
4 tbsp lime juice (freshly squeezed or store bought)
⅛ tsp garlic powder
1 tbsp granulated sugar
⅛ tsp salt
ground black pepper (to taste)
3 tbsp cilantro (finely chopped)
3 tbsp green onion (diced)
¼ white onion (shredded)
½ cup green olives (diced, or black olives, optional)

Rinse the potatoes and boil them whole completely immersed in water for 8-10 minutes
(Poke a fork in them to see if they are done inside, fork should not stick but should slide in and out with ease)
When potatoes are soft place them in cold water and remove the peels
Cut the potatoes into small cubes (the Brazilians usually do very small diced pieces, but I prefer bigger chunks).
Cook the mixed vegetable medley in boiling water, drain and then mix in with the potatoes.
In a separate bowl mix together mayonnaise, apple cider vinegar, lime juice, garlic powder, sugar, and salt and pepper to taste
Add finely chopped parsley, green onions, grated onion, and chopped olive (if desired)
Pour liquid mixture in with the potatoes and veggies, and mix til evenly distributed through salad
Let this chill in the refrigerator for 1-2 hours ( if you don\'t have time to chill it it can be served as is, and it will still be delicious. I just prefer it cold).

✅ Egg