The first time I ate Brazilian potato salad was a couple of years ago on Christmas eve at midnight. Maybe I should say Chirtsmas morning? Either way, here in Brasil Chirstmas is celebrated at midnight. You eat dinner and then get to open your presents. I think it’s pretty great. That night, I fell asleep at 11 because I was tired. When I was woken up at midnight by Marizete I was groggy, hungry and pretty grumpy. Let’s just say I wasn’t feeling the Christmas spirit. This potato salad changed everything. As soon as I ate it I was super happy and in the right mood to open presents.
This salad is definitely comfort food for me. Every time I have eaten in since then it gives me a good feeling. My sister in law makes it on special occasions, and my sister in laws sister, Maiara makes it for me every week since she has discovered how much I love it. She even showed me how to make it last week! It is very easy and very delicious. The textures are perfect together and the apple gives it a little sweetness. I recommend you make it for your next picnic this summer.
Maiara’s Potato Salad
Yields 10 servings
Ingredients
5 chayote squash
3 beets or 1 can of corn (I prefer the corn, but thats because I don’t love beets)
4 large Fuji apples
2 carrots
1 large box of raisins
6 medium potatoes
2 cups mayonaise
Drain your corn and put it into a large bowl, then add your raisins. Maiara likes to layer everything in a casserole dish, but in the end it’s all going to get mixed together, so I think a large bowl may work better. Peel your apples, chayote squash, beets (if you choose to use then), carrots, and potatoes. Cut your squash, beets & carrots into quarter inch sized pieces. Cut your apples and potatoes into half inch sized pieces. Add your apples to the raisins and corn. Take your vegetables and boil them, all in their own separate pots of water. You want to keep them separate because they all finish cooking at different times. Cook the potatoes for about 12 minutes, or until you can easily put a fork thru one without much pressure.
Cook the corn for about 8 minutes, so it is cooked, but still has a little crunch. The squash only needs to be cooked for about 6 minutes. We didn’t cook with beets that day, but I would guess beets probably need a good 10 minutes. Drain all of your veggies, and rinse with cold water. Add them to the bowl with everything else. Now you just have to add your mayonnaise and mix everything together.
