Brazilian Creamy Potato Salad

Ingredients

• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 1 carrot, peeled and diced 1 carrot, peeled and diced
• 1 cup frozen peas 1 cup frozen peas
• 1 cup canned corn kernels 1 cup canned corn kernels
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the diced potatoes. Cook until tender, about 10-15 minutes. Drain and let cool.
2. 2.
   In a separate pot, cook the diced carrot in boiling water for 5 minutes. Add the frozen peas and cook for an additional 2 minutes. Drain and let cool.
3. 3.
   In a large bowl, combine the cooked potatoes, carrots, peas, and corn kernels.
4. 4.
   In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
5. 5.
   Pour the dressing over the potato mixture and gently toss until well coated.
6. 6.
   Garnish with fresh parsley.
7. 7.
   Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Potatoes — Be sure to dice the potatoes into evenly sized pieces to ensure they cook evenly.
• Carrots — To retain a slight crunch, cook the carrots until they are just tender.
• Mayonnaise — Use a good quality mayonnaise for the best flavor and creaminess.

Tips & Tricks

• For added flavor, you can add diced pickles or olives to the salad.
• If you prefer a tangier dressing, increase the amount of lemon juice.
• To make it more colorful, use a mix of red and yellow potatoes.
• Adjust the salt and pepper according to your taste preferences.
• For a creamier texture, you can add a dollop of sour cream to the dressing.

Serving advice

Serve the Brazilian Creamy Potato Salad chilled as a side dish or as a light lunch. It pairs well with grilled meats, sandwiches, or as a refreshing addition to a picnic spread.

Presentation advice

Garnish the salad with a sprinkle of fresh parsley to add a pop of color. Serve it in a large bowl or individual plates for an appetizing presentation.