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
Finely slice ½ bunch of parsley and transfer to the bowl
Finely slice ½ bunch of scallion and transfer to the bowl
Peel 350 g of arracacha root
Peel 1.5 kg of potato
Cut the potatoes into 1 cm cubes. Keep them in water to avoid browning
Add 2 bay leaves, salt and ground black pepper to taste, and 2 sprigs of thyme
Cook the potatoes until they are soft, but still holding their shape
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
Remove the herbs and drain the potatoes into a bowl
Rinse with fresh water to cool down
Drain the arracacha root and transfer to a large bowl
Mash it while still hot, using a fork
Add the cooked potatoes and 2 tbsp of mayonnaise
Add salt and ground black pepper to taste
Add 1 grated garlic clove
Add 2 tsp of white miso and stir until combined
Add the zest of ⅓ of a lemon, the sliced herb mix to taste, and the juice from ½ lime
Stir until well combined. Add more herbs if you wish
Add tabasco sauce to taste and adjust the salt. Refrigerate until cool. The potato salad is ready
Garnish it with the herbs, drizzle some extra virgin olive oil, and enjoy!
Yield 4 people
Arracacha Root350 g
White Miso2 tsp
Tabasco Sauceto taste
Ground Black Pepperto taste
Extra Virgin Olive Oilto taste