Brazilian Potato Salad

Today I made a Brazilian potato salad for a group rotation dinner tonight.

I found several recipes for this potato salad. I followed most of this one:
http://www.sonia-portuguese.com/recipes/maionese.htm 

Original Recipe

4-5 potatoes
2 carrots
100-150 g of green beans
1 cup of frozen green peas
10 olives
1 small can of hearts of palm
1 jar of mayonnaise
1 tablespoon of olive oil (optional)
1 tablespoon of finely chopped onion (optional)
1 tablespoon of finely chopped parsley (optional)
Salt and black pepper to taste

Rinse the potatoes and cook them in water and salt.
Peel the carrots, cut them into small pieces and cook them in water and salt.
Rinse the green beans, cut them into small pieces and cook them in water and salt.
Cook the green peas in water and salt.
Drain the palm hearts and cut them into small pieces.
Cut the olives into small pieces.
Once all vegetables are cooked, drain the water: allow them to cool down and save them for later. Peel the cooked potatoes and cut them into small pieces.
Put all ingredients in a bowl, add the mayonnaise, the oil, the onion, the parsley and salt and pepper to taste.
Mix well all ingredients, cover the bowl with a plastic film and keep the bowl in the fridge until serving.

My adaptation

2 lbs red potatoes (9)
1 cup matchstick carrots, chopped
1.5 cups frozen corn
1.5 cups frozen green peas
25 pimento-stuffed green olives
1 small can of hearts of palm
1-3/4 cups of Helman's mayonnaise
2 tablespoon of olive oil
1/4 large onion, finely chopped
1 tablespoon of finely chopped parsley
Salt and black pepper to taste

Rinse the potatoes and cook them in water and salt.

Meanwhile, chop the carrots, onions, olives, and hearts of palm.

Blanch the carrots, peas, and corn, about 5 minutes or so -  I took some of the boiling water from the potatoes and added it to another pot with the vegetables. 

 

Once all vegetables are cooked, drain the water: allow them to cool down and save them for later.

Peel the cooked potatoes and cut them into small pieces.

Put all ingredients in a large bowl.

Add the mayonnaise.  

Gently toss the ingredients. Cover the bowl with a plastic film and keep the bowl in the fridge until ready to serve.

Notes:

Peeling the potatoes after they've cooled was time-consuming. Next time I may just peel, quarter and then boil them. I don't know if keeping the skins on while boiling keeps the liquid out.

This made a huge batch.

It's delicious!