Easy Brazilian Recipes
2 pounds Potatoes, Yukon gold 2 cups Carrots, shredded 1 cup Olives, pitted I used Green olives stuffed with pimiento ¼ cup Fresh Cilantro Leaves 3 Scallions sliced 1 cup Mayonnaise 1 Tablespoon Honey 1 Tablespoon White Wine Vinegar 2 teaspoon Salt 1 teaspoon Ground Black Pepper
Peel and cut into ¾ inch pieces. Cover with cold water + 1 tsp salt and bring to a boil. Cook 8-10 minutes until fork tender. Drain the potatoes and gently rinse with cold water.
Shred or dice the carrots, rough chop the olives, finely slice the scallions, and rough chop the cilantro.
In a small mixing bowl add the mayonnaise, honey, salt, and pepper. Whisk together. set aside or store in fridge until ready to mix into the salad.
To a large mixing bowl, add the potatoes, carrots, olives, scallion, cilantro, and the dressing. Mix gently folding the dressing in to coat and combine all ingredients. Be careful not to break up or mush the potatoes.