Brazilian Potato Salad
- 2.2 pounds Idaho® potatoes, washed, peeled, and cut into 1-inch cubes
- a good pinch of salt, plus enough to taste
- 1 tablespoon apple cider vinegar
- 1 cup mayonnaise
- 4 tablespoons fresh lime juice
- 1 clove of garlic, minced and mashed into a paste
- ¼ large white onion, finely grated
- ½ cup chopped pitted kalamata or green olives, plus 3 whole olives to garnish salad
- 2 tablespoons chopped fresh mint
- 3 tablespoons chopped cilantro or parsley
- 3 tablespoons chopped green onions, plus more to garnish salad
- ground black pepper to taste
- 2 chopped large hard-boiled eggs, optional
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add a good pinch of salt, and reduce heat to medium-low. Cook for about 8-10 minutes or until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse them. Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and let cool down completely.
- In a separate large bowl, combine mayonnaise, lime juice, garlic, grated onion, chopped olives (green olives are usually used in this dish although I used Kalamata olives for mine), mint, cilantro (or parsley), green onions, salt and pepper to taste. Only if desired, combine the chopped hard-boiled eggs (in this case, stir in an additional ¼ cup of mayonnaise into the mixture). Add cool potatoes to the mayo mixture, stirring gently to combine. Chill for 1 to 2 hours or more before serving. Garnish top of the Brazilian potato salad with whole olives and chopped green onions. Enjoy!