We're kicking off this series of Brazilian food with a Brazilian potato salad!
I'm sure we've all had potato salad before. It's a classic picnic item. But we are knocking this up a notch by making this Brazilian potato salad. The texture is just amazing because it is between regular potato salad and mashed potatoes. Plus the ingredients are a bit different than our traditional potato salad. So go ahead and give this recipe a try.
Recently, I made this recipe for my parents and my dad could not stop raving about it. He was so impressed with how simple and delicious it was. I'm sure you'll feel the same.
1 pound potatoes of choice
1 cup vegan mayonnaise
1/2 cup corn kernels
1/2 cup peas
1/2 teaspoon salt
8-10 green olives sliced
Dice potatoes into pieces about 1/4 inch, or bite size. Place potatoes and 2 tablespoons of salt in a large pot of boiling water. Boil for about 7-10 minutes, until the potatoes are tender when pierced with a fork or knife. Drain the potatoes in a strainer, then place them in a bowl. Add 1 cup of vegan mayonnaise and begin to smash them until the texture is a between mashed potatoes and potato salad. Add the peas, corn, salt and green olives and stir until it is all mixed well together. Place in fridge and let it cool down for about 1 hour or more. If you are using frozen peas and carrots the cool process will take less time. Once it is cooled then you're ready to serve.
For a quick homemade vegan mayonnaise here is a recipe:
1 package of medium tofu
1 tsp apple cider vinegar
1 tsp agave
1/2 tsp salt
2 TBSP vegetable oil (you can use canola or grape seed oil)
Place all of the ingredients into a blender and puree it until it is a smooth consistency. Place the vegan mayonnaise into your bowl and place it in the fridge until it is cooled to the temperature you want. This will last up between 5-7 days in your refrigerator.