Maionese de Batata

You hear "isso não é pra mim" and think a bowl for churrasco has to come from somebody's aunt, the one who never measures and somehow gets it right. I like that aunt. I just don't accept the myth. Cozinhar não é dom, é um aprendizado, and potato salad is one of the best places to prove it.

The whole trick is control. Cut the vegetables evenly so they cook evenly. Start them in cold salted water so the centers and edges arrive together. Drain them well, because watery potatoes make watery salad, and then everyone blames the mayonnaise. No. A gente is not doing that today.

For a potluck, I use maionese de leite, a real homemade milk mayo, thickened in the blender with oil, lime, mustard, and salt. It gives you the creamy fold without gambling on raw egg under the sun. No packet, no powder pretending to be flavor. The flavor is salted potato, softened onion, fresh cheiro-verde, and a mayo you made with your own two hands.

Put this beside rice, beans, grilled meat or fish, and something green, and there it is: the pê-efe stretching itself into a Sunday lunch, a churrasco, a plastic-table birthday. Comida de verdade doesn't need drama. It needs a method.