This Brazilian gaucho potato salad brings together summer flavours into the perfect barbecue side dish. Serves 4-6
Author: Kate @ Veggie Desserts
Recipe type: side dish
Cuisine: Brazilian
Serves: 4-6
INGREDIENTS
- 500g new potatoes (I used Sainsbury's Taste the Difference British Gems)
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh mint
- 2 cobs of sweetcorn
- 100g (1 cup) peas (fresh or frozen)
- 1 medium-sized raw carrot, peeled
- 1 apple
- 2 raw shallots, very finely sliced
- 2-3 tablespoons vegan 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