Ingredients Jump to Instructions ↓

  1. 5 -6 medium white rose potatoes (fist-size, not russet) or 5 -6 medium red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes (fist-size, not russet) 1 medium apple , peeled cored and finely diced (I use Gala or Fuji) 1 cup carrot , cooked till tender but not mushy, diced into small cubes 1 cup frozen peas, lightly blanched and cooled 1 cup frozen corn kernels , defrosted 1 cup mayonnaise , to taste (Best Foods or Hellman's, that's what they have in Brazil) 1/2 cup sliced pimento-stuffed green olives salt and pepper, to taste (sometimes, I use Lawry's salt)

Instructions Jump to Ingredients ↑

  1. Adjust the proportions as you like.

  2. Toss to combine everything but mayonnaise.

  3. Fold in mayonnaise and correct the seasonings.

  4. Garnish with whole or sliced pimento-stuffed green olives.

  5. (Prep time assumes you have already boiled and cooled the potatoes and other vegetables). ?


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