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Potato Salad
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Júlia Tricate & Gabriel Coelho

Júlia Tricate & Gabriel Coelho

Potato Salad

45m

Potato Salad is a family recipe that is well-known throughout Brazil. Generally served as a pairing to grilled meats, it also goes very well with roast chicken, grilled vegetables, and green salads.

It can even work as a dip for toasts!

If you can't find the arracacha root, you can substitute with golden potatoes or yukon gold.

  • Finely slice ½ bunch of coriander and transfer to a bowl

    Step 0
  • Finely slice ½ bunch of parsley and transfer to the bowl

    Step 1
  • Finely slice ½ bunch of scallion and transfer to the bowl

    Step 2
  • Peel 350 g of arracacha root

    Step 3
  • Peel 1.5 kg of potato

    Step 4
  • Cut the potatoes into 1 cm cubes. Keep them in water to avoid browning

    Step 5
  • Add 2 bay leaves, salt and ground black pepper to taste, and 2 sprigs of thyme

    Step 6
  • Cook the potatoes until they are soft, but still holding their shape

    Step 7
  • Cut the arracacha root into medium slices. Transfer to a small pot, cover with water, and season with salt to taste. Cook until they are soft enough to be mashed

    Step 8
  • Remove the herbs and drain the potatoes into a bowl

    Step 9
  • Rinse with fresh water to cool down

    Step 10
  • Drain the arracacha root and transfer to a large bowl

    Step 11
  • Mash it while still hot, using a fork

    Step 12
  • Add the cooked potatoes and 2 tbsp of mayonnaise

    Step 13
  • Add salt and ground black pepper to taste

    Step 14
  • Add 1 grated garlic clove

    Step 15
  • Add 2 tsp of white miso and stir until combined

    Step 16
  • Add the zest of ⅓ of a lemon, the sliced herb mix to taste, and the juice from ½ lime

    Step 17
  • Stir until well combined. Add more herbs if you wish

    Step 18
  • Add tabasco sauce to taste and adjust the salt. Refrigerate until cool. The potato salad is ready

    Step 19
  • Garnish it with the herbs, drizzle some extra virgin olive oil, and enjoy!

    Step 20

Yield 4 people

  • Arracacha Root

    Arracacha Root

    350 g
  • Potato

    Potato

    1.5 kg
  • Coriander

    Coriander

    ½ bunch
  • Parsley

    Parsley

    ½ bunch
  • Scallion

    Scallion

    ½ bunch
  • Bay Leaf

    Bay Leaf

    2
  • Thyme

    Thyme

    2 sprigs
  • Mayonnaise

    Mayonnaise

    2 tbsp
  • Garlic

    Garlic

    1 clove
  • White Miso

    White Miso

    2 tsp
  • Lemon

    Lemon

    ⅓
  • Lime

    Lime

    ½
  • Tabasco Sauce

    Tabasco Sauce

    to taste
  • Black Pepper

    Ground Black Pepper

    to taste
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste
  • Salt

    Salt

    to taste

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