Brazilian Potato Salad: An Exotic Culinary Delight
When it comes to summer eats, Brazilian potato salad stands out as a unique dish that is both flavorful and easy to make. Bursting with bright colors and featuring a unique combination of flavors and textures, this potato salad is like a cross between a traditional potato salad and a Brazilian flavorful rice dish called ‘arroz com queijo’.
The traditional Brazilian potato salad consists of red potatoes, eggs, black olives, carrots, parsley and bacon cooked with a special blend of olive oil and garlic. All of these ingredients join forces to create an exotic potato salad experience unlike any other.
The star of the dish is, of course, the potatoes. It’s important to use the right variety of potatoes. Red potatoes are preferred for this salad because of their creamy texture and subtle flavor. Begin by boiling the potatoes in salted water until fork tender. Once cooked, drain and set aside.
While the potatoes are cooking, prepare the remaining ingredients. Start by cooking the bacon in a skillet until lightly crisped. Dice the carrots and eggs into small, bite-sized pieces and combine them in a large bowl along with the olives and parsley.
For the dressing, start by combining the olive oil and garlic in a bowl and stirring to combine. This garlicky dressing is the key to unlocking the deliciousness of the salad. Pour the dressing over the vegetables and eggs. Then, add the potatoes and lightly toss everything together.
Finally, top with crumbled bacon and a few additional pieces of finely chopped parsley. The finished product is a flavorful and colorful potato salad perfect for potlucks and BBQs.
The Brazilian flavors in this potato salad combine to create a unique taste that is sure to be the hit of any summer gathering. If you prefer to take things up a notch, try adding a pinch of cumin and some diced avocado for added texture and flavor.
Whether you’re a novice foodie or already a fan of Brazilian cooking, this Brazilian potato salad is sure to become a staple dish in your summer lineup. Give it a try and let us know how it turns out.
– 5-6 large red potatoes
– 1/2 cup black olives, pitted
– 2 eggs, hard-boiled
– 1 carrot, diced
– 2 tablespoons parsley, chopped
– 5 strips bacon
– 4 tablespoons extra-virgin olive oil
– 1 garlic clove, minced
1. Begin by boiling the potatoes in salted water until fork tender. Once cooked, drain and set aside.
2. Meanwhile, cook bacon in a skillet until lightly crisped.
3. Dice the carrot and eggs into small, bite-sized pieces and combine them in a large bowl with the olives and parsley.
4. In a separate bowl, combine the olive oil and garlic.
5. Pour the dressing over the vegetables and eggs, then add the potatoes and lightly toss everything together.
6. Top with crumbled bacon and a few additional pieces of finely chopped parsley.
7. Serve and enjoy.