Gaúcho – Brazilian Potato Salad

By Chris Dips on July 24, 2015

Brazilian churrasco, or barbecue, originated from the ‘Gaúchos’ – cowboys from the southern Brazilian state of Rio Grande do Sul, with a strong culture of food, music and dancing that is still expressed today. No churrasco would be complete without a potato salad. Here’s our take!

Ingredients:

• 6 slices of Jamon
• 12 very small washed Chat Pontiac or Desiree potatoes, boiled
• 1 tbs olive oil extra to serve.
• 6 soft boiled free range eggs, peeled and chopped
• 3 medium carrots, diced
• 150g corn
• 150g peas
• 1 medium green apple, cubed
• ½ cup dried cranberries
• 200g Chris’ Traditional Corn Relish
• Parsley and mint to serve

Method:

• In a heavy based fry pan, begin to fry of the Jamon and set aside
• Dress the boiled potatoes in the ham-flavored oil. As the potatoes soften and warm through, use a heavy quality egg lifter or BBQ tool press them flat in the fry pan. Add more oil if needed (we want them crispy and brown!)
• Set aside on kitchen paper to cool slightly, then place in a large bowl  
• In a pot of lightly salted water, blanche the peas, carrot and corn for 2-3 minutes. Drain well
• Combine the apple and cranberries to the smashed fried potatoes
• Add chopped egg and begin to add Chris’ Traditional Corn Relish, one tablespoon at a time, to generously coat the salad
• Serve and garnish with mint and parsley