Brazilian churrasco, or barbecue, originated from the gaúchos – cowboys from the southern Brazilian state of Rio Grande do Sul, with a strong culture of food, music and dancing that is still expressed today. No churrasco would be complete without a traditional potato salad.
5 all-purpose potatoes
100 g corn
100 g peas
1 green apple, thinly sliced
50 g raisins
400 g whole-egg mayonnaise
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Boil potatoes, carrots and corn in a medium saucepan for 15 minutes or until tender. When cool enough to handle, chop potato and carrots into bite-size cubes.
Blanch peas in boiling water for 30 seconds.
Combine vegetables, apple and raisins in a large bowl. Add mayonnaise and stir to coat. Serve.
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