Brazilian potato and vegetable salad

Ingredients for 8 servings:

• 6 m.-sized potatoes
• 3 carrots
• 4 vegetables (chayotes, also known as chuchu or choko)
• 200 g beans, green
• 1 kohlrabi
• 1 small can of peas
• 5 tomatoes, keep one for garnishing
• 1 bunch of radishes
• 3 carambola (also called star fruit)
• 2 eggs, hard-boiled
• 1 bunch of parsley
• 1 bunch of chives
• 2 onions, finely chopped
• 1 small jar of mayonnaise
• possibly crabs (approx. 250 g)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

(Maionesa)

Cut the potatoes, carrots, chayotes, beans, and kohlrabi into small, even cubes. Cook each vegetable separately in lightly salted water until tender, but not too soft (use the same water for each vegetable; remove the cooked vegetables from the water with a slotted spoon, place them in a fine-mesh sieve, and briefly stop the cooking process in iced water). Dice the tomatoes, slice the radishes, and drain the pea water. Slice the starfruit, then separate the slices into individual triangles (use the whole stars from one fruit for garnishing). Chop the eggs, pluck the parsley, and finely chop the chives. Mix all ingredients well with the mayonnaise and onions (season with salt and pepper if desired. If desired, you can also add about 250g of shrimp). Garnish with starfruit slices and tomatoes, and sprinkle with parsley and chives. Let it marinate well before serving. Maionesa is a staple of every Sunday meal and festive meal in Brazil. (It’s a lot of work, but worth it). There are endless variations. I once had mayonnaise with freshly cooked beetroot pieces (also very tasty, but of course, it changes the flavor and color of the entire salad). Don’t be afraid to use the whole jar of mayonnaise—once all the ingredients are blended, you won’t even notice it.