Salada de Maionese de Natal

Ingredients

Equipment Needed

• •Large 4-liter pot
• •Small pot for eggs
• •Colander
• •Wide tray or large plate for cooling
• •Large mixing bowl
• •Flexible spatula or large spoon

Instructions

1. 1

   Cut evenly

   Peel the potatoes and carrots, then cut them into 1/2-inch cubes. Keep the pieces close in size, not because anyone is measuring your soul, but because even cubes cook evenly. Big pieces stay hard while little ones fall apart, and then you blame the recipe. No.

2. 2

   Cook the vegetables

   Put the potatoes and carrots in a large pot, cover with cold water by 1 inch, and add the salt. Bring to a gentle boil and cook until the potato is tender when pierced but still holds its edges, about 8 to 12 minutes after the boil starts. Start in cold water so the outside and inside cook together; boiling water shocks the outside soft while the middle lags behind.

   Check early. A potato cube should slide off the knife with a little resistance. If it cracks into mush, it went too far, and the salad will turn heavy.
3. 3

   Cook the eggs

   While the vegetables cook, put the eggs in a small pot, cover with water, and bring to a boil. Turn off the heat, cover, and let sit 10 minutes, then move the eggs to cold water. This gives you firm yolks without that grey ring, which tastes like overcooked egg and looks like nobody was paying attention.

4. 4

   Drain and cool

   Drain the potatoes and carrots well, then spread them on a tray or wide plate for 20 to 30 minutes, until no longer warm. Don't trap hot vegetables in a bowl. Heat makes the mayonnaise loosen and slide, and you'll get oily salad instead of a creamy bind.

5. 5

   Prepare the add-ins

   Peel and chop the eggs into small pieces. If using apple, cut it small and toss it with a few drops of the vinegar or lime juice so it doesn't brown. Put the peas in a bowl and cover with hot water for 2 minutes, then drain. They should turn bright green, not army green, because peas need waking up, not punishment.

6. 6

   Make the dressing

   In a large bowl, stir the mayonnaise, olive oil, vinegar or lime juice, mustard, black pepper, and a pinch of salt until smooth. Taste it before anything else goes in. It should be creamy, a little sharp, and slightly saltier than you think, because cold potatoes mute seasoning like they have a personal grudge.

7. 7

   Fold gently

   Add the cooled potatoes, carrots, peas, olives, apple, raisins, eggs, parsley, and scallions to the bowl. Fold with a big spoon, lifting from the bottom and turning gently, until everything is lightly coated. Don't stir like you're angry. Potatoes break, eggs smear, and suddenly a gente has baby food for Natal.

8. 8

   Chill and taste

   Cover and chill for at least 1 hour before serving. Taste again cold, then adjust with a pinch of salt, a spoon of mayonnaise, or a few drops of vinegar if it tastes flat. Cold food needs final seasoning after it rests; that's not fussiness, that's how flavor catches up.

Chef Tips

• •Use waxy potatoes if you can, the kind that hold their shape after boiling. Floury potatoes make a softer salad. It still feeds people, but it won't have those clean little cubes.
• •Mayonnaise is the honest shortcut here. Homemade is lovely, but a good jar is allowed because a holiday table already has enough work. The cost is flavor, so wake it up with olive oil, vinegar or lime, mustard, herbs, and salt.
• •Do not use powdered seasoning. It's salt in a costume. Onion, herbs, olives, acid, and proper salting do the real work.
• •Apple is best when it's crisp and in season, which usually means cheap, local, and not tired. If the apple is mealy, skip it. Raisins are optional because every Brazilian family contains both a raisin defender and a raisin prosecutor.
• •Cook the potatoes just to tender. This is the point of the whole bowl. If they overcook, drain them, cool them wide, and fold even more gently. Dinner is not ruined, but the texture has changed.

Advance Preparation

• •The potatoes, carrots, and eggs can be cooked up to 1 day ahead. Cool completely, cover, and refrigerate separately.
• •The finished salad keeps well in the fridge for up to 3 days. Stir gently before serving and refresh with a spoon of mayonnaise or a few drops of lime if needed.
• •Do not freeze this salad. Potatoes and mayonnaise thaw badly, and I won't ask you to eat grainy sadness in December.

Frequently Asked Questions

Nutrition Information

1 serving (about 195g)