A perfect side dish to be served with barbecue and steaks.
A flavorful side dish traditionally served with Brazilian Churrasco.
A Brazilian's weekend must-have!
1lb. golden potatoes
4 garlic cloves
1/4 red onion
16 French-style gherkins
Parsley to taste
1/2 can of corn
Hellman’s mayonnaise to taste
1 tomato (peeled)
Parsley to taste
Wash potatoes and cut each in half. Place them in a pot, cover with water, and add salt.
Smash the garlic cloves and add them (and the peels) to the water.
Heat over medium/high heat until water starts to boil. Cover it partially and turn heat down to medium/low.
In a milk warmer, add water and bring it to a boil. Add eggs and continue boiling for about 10 minutes.
Meanwhile, chop the onions, gherkins, parsley, and tomatoes (removing the seeds) and place in a large bowl.
When the potatoes are completely softened and a fork easily inserts in the centers, they are ready; place them in a strainer and let cool. Using a fork to hold the potato, remove the peels with a knife. Cut the potatoes in smaller pieces, and place in the large bowl.
Peel the eggs, removing the yolks, and chop the egg whites into small pieces. Dispose of the yolks unless preparing homemade mayonnaise.
Add corn and a couple of spoonfuls of mayonnaise. Mix it all together. Add salt to taste.
Scoop into in a Pyrex or other glass dish.
Place parsley leaves and tomato peels in the shape of a flower.
NOTE: A healthier version of this potato salad can be prepared by replacing the mayonnaise with olive oil.
French-style gherkins - 365 Everyday Value:
Happy Egg Co.
Vital Farms Alfresco Pasture-Raised eggs
Whole kernel sweet corn 365 Everyday Value
Single-serve Green Valley whole kernel corn:
Organic Extra-Virgin Olive Oil