Brazilian Potato Salad

For this recipe, you can adjust the proportions of mayonnaise and seasonings to your preference, but it’s the potato that makes all the difference. Choose a variety, such as white rose or red, that can stand up to boiling and retain its structure. (Over-boiling can turn potatoes to mush, so keep a careful eye on them while cooking.)

5-6 medium white rose potatoes or 5-6 medium red potatoes (do not use Russet), boiled in their jackets until tender, but still firm, cooled, peeled and diced into uniform ½-inch cubes
1 medium apple (preferably Granny Smith or other tart variety), peeled, cored and finely diced
1 cup cubed carrots, cooked until tender, but still firm
1 cup frozen peas, lightly blanched and cooled
1 cup frozen corn kernels, defrosted
1 cup mayonnaise (more or less, to taste)
1/2 cup whole or sliced pimento-stuffed green olives
Salt and pepper to taste

Method

Toss to combine all ingredients but the mayonnaise. Fold in mayonnaise and correct the seasonings to taste. Garnish with whole or sliced pimento-stuffed green olives. Serve immediately, or keep refrigerated until ready for use.