A bowl of Brazilian potato salad, with grilled potatoes and corn, plus carrot, apple and peas in a creamy dressing, on a bright yellow plate on a wooden table.
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5 from 6 votes

Brazilian Gaucho Potato Salad

This Brazilian gaucho potato salad brings together summer flavours into the perfect barbecue side dish, with grilled potatoes and corn. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Brazilian
Servings: 6
Calories: 181kcal
Author: Kate Hackworthy | Veggie Desserts

Ingredients

  • 500 g new potatoes
  • 1 tablespoon olive oil
  • 2 teaspoons fresh mint (chopped)
  • 2 cobs sweetcorn
  • 100 g peas (fresh or frozen)
  • 1 carrot peeled
  • 1 apple
  • 2 shallots very finely sliced
  • 2 tablespoons mayonnaise
  • Juice of half a lemon

Instructions

  • Wash the potatoes and cut them so they're in similarly-sized pieces suitable for skewers.
  • Boil the potatoes in salted water until just cooked through. Drain and rinse the potatoes, then thread onto skewers.
  • In a small bowl, mix the oil and mint together. Brush the mint oil onto the skewered potatoes and barbecue until lightly charred. Alternatively, cook them indoors on a griddle pan. Allow to cool slightly.
  • Meanwhile, boil the sweetcorn cobs for a few minutes until tender. Grill on the barbecue or in a griddle pan until lightly charred. Allow to cool, then slice the corn kernels from the cob.
  • Boil the peas for a few minutes until cooked. Drain and set aside.
  • Spiralize or julienne the carrot and apple and add to a large bowl with the grilled potatoes, corn kernels, peas and shallots. Add the mayonnaise and gently toss to coat. Drizzle with the lemon juice and serve cold.

Nutrition

Calories: 181kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 565mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1900IU | Vitamin C: 27.8mg | Calcium: 22mg | Iron: 1.2mg