This Brazilian gaucho potato salad brings together summer flavours into the perfect barbecue side dish. Serves 4-6

Brazilian Gaucho Potato Salad

Brazilian Gaucho Potato Salad

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

  1. Wash the potatoes and cut them so they're in similarly-sized pieces suitable for skewers
  2. Boil the potatoes in salted water until just cooked through. Drain and rinse the potatoes, then thread onto skewers
  3. 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
  4. 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
  5. Boil the peas for a few minutes until cooked. Drain and set aside
  6. 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

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