Growing up in Brazil, we would always go to my grandmother’s house for a delicious Sunday lunch with the rest of the family. I loved playing with my cousins while our mums were preparing the food, then eating together and playing more afterwards.
We would always have a traditional maionese salad, which is a potato salad with a mayonnaise based sauce. It’s very easy to make and versatile as you can virtually add anything that you wish to the cooked potatoes, including cooked carrots, sweetcorn, peas, apple, olives, eggs and raisins.
This potato salad goes very well with rice and churrasco, which is BBQ meat, usually beef. You might also want to have a side of mixed leaves and that’s it. You have your meal sorted.
I love the fact that you can prepare the salad in advance and it is even better if you make it the day before and leave in the fridge overnight.
Although the traditional Brazilian potato salad is usually made with peeled potatoes, I gave it a twist by using new potatoes with skins on. I used Tesco Jersey Royal new potatoes are now in season until July. They are a traditional foodie signal that spring has arrived and can only be grown on the island of Jersey.
Potato salads are a must in any BBQ gatherings and these delicious, earthy and nutty Jersey new potatoes, available from Tesco, are a great addition to the salad.
As the new potato is diced in this recipe, it only takes around 10 minutes to cook, another 10 minutes to cool down, then you can enjoy a delicious summery salad. Perfect for the warmer days!
- 450g Tesco Jersey new potato, diced
- 300g carrots, diced
- 100g sweetcorn
- 100g frozen peas, thawed
- 1 apple, diced
- 50g olives, sliced
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 spring onion, sliced
- handful of parsley
- salt and pepper to taste
- Boil the potatoes and carrots in a saucepan over medium heat for 10 minutes or until it is cooked. Drain and set aside to cool down.
- Make the dressing in a separate bowl by mixing mayonnaise, lemon juice, parsley, spring onion, salt and pepper.
- Add sweetcorn, peas, olives and apple to the potatoes and carrots.
- Pour the dressing over the vegetable and mix well.
- Garnish with parsley and olives.