Brazilian recipes :: Brazilian Potato Salad (Mayonnaise)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu adds protein while being plant-based.

Boil 4 potatoes and 2 eggs for 20 minutes.

Check potatoes with a fork for tenderness.

Peel the potatoes using a knife.

Slice the potatoes and refrigerate them.

Peel the boiled eggs.

Smash one boiled egg yolk in a bowl.

Add canola oil to the smashed yolk and mix well.

Add a raw egg yolk (without egg white) to the mixture and blend.

Continue adding small amounts of canola oil while mixing until desired mayonnaise consistency is achieved.

Grate 1/6 of an onion and add it to the mayonnaise, mixing well.

Add a little salt to the potatoes and the mayonnaise, mixing to incorporate.

Add the mayonnaise to the potatoes and gently mix them together.

Squeeze half a lime into the mixture, adjusting to taste.

Add the remaining boiled egg and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens