{"id":12885,"date":"2026-10-18T16:01:19","date_gmt":"2026-10-18T19:01:19","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=12885"},"modified":"2026-10-18T16:01:19","modified_gmt":"2026-10-18T19:01:19","slug":"brazilian-potato-and-vegetable-mayonnaise-salad","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/brazilian-potato-and-vegetable-mayonnaise-salad\/","title":{"rendered":"Brazilian Potato and Vegetable Mayonnaise Salad"},"content":{"rendered":"
This salad combines potatoes, carrots, sweetcorn and peas with a simple mayonnaise and lemon dressing. Cooking the potatoes and carrots separately helps the cubes retain their shape. The weights below are for prepared vegetables; weigh the sweetcorn and peas after draining.<\/p>\n
About 6 side-dish portions. Approximately 35 minutes to prepare, plus cooling time and 1 hour in the fridge.<\/strong><\/p>\n
Ingredients<\/h2>\n
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600 g peeled potatoes, cut into roughly 2 cm cubes<\/li>\n
150 g peeled carrot, finely diced<\/li>\n
100 g cooked or tinned sweetcorn, drained<\/li>\n
100 g cooked or tinned peas, drained<\/li>\n
180 g shop-bought mayonnaise<\/li>\n
1 tbsp lemon juice (15 ml)<\/li>\n
2 tbsp chopped parsley<\/li>\n
Salt and black pepper, to taste<\/li>\n<\/ul>\n<\/figure>\n
Method<\/h2>\n\n
Put the potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to a gentle boil and cook for about 10\u201315 minutes, checking with a fork: the cubes should be tender in the centre but still hold together. Cube size affects the cooking time.<\/li>\n
In a separate saucepan, cook the carrot in boiling water for approximately 5\u20138 minutes, until tender. Drain separately. If using frozen peas, cook according to the packet and drain them too.<\/li>\n
Spread the vegetables in shallow containers so they cool promptly. Refrigerate within 2 hours of cooking and let them become cold before adding the dressing. Do not leave a full saucepan cooling on the worktop for several hours.<\/li>\n
Mix the mayonnaise, lemon juice and parsley in a large bowl. Add the cold, well-drained potatoes, carrots, sweetcorn and peas. Fold with a spatula without crushing them.<\/li>\n
Taste and adjust the salt and pepper. Cover and chill for about 1 hour before serving.<\/li>\n<\/ol>\n
Creamy texture without excess water<\/h2>\n
Choose potatoes that hold their shape when cooked. Draining thoroughly is as important as measuring the mayonnaise. If the vegetables are overcooked, extra stirring will not firm them up: serve a softer salad and shorten the cooking time next time.<\/p>\n
Optional additions<\/h2>\n
For extra crunch, add 50 g finely diced red pepper or 50 g deseeded, well-dried cucumber. For a thinner, tangier dressing, replace 50 g of the mayonnaise with 50 g plain unsweetened yoghurt. This changes the flavour and consistency; it does not automatically make the recipe suitable for dietary restrictions.<\/p>\n
Storage<\/h2>\n
Keep covered in the fridge at 0\u20135\u00b0C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.<\/p>\n
![\"Potatoes](\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/mixing-potato-vegetable-salad-revision-20261018.webp\" "\\"\\"")
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