With Spring inching closer and summer on its' heels, I wanted to make my Brazilian potato salad as a reminder that winter is not forever. The flavors of this salad are light and refreshing, perfect for warm weather. Brazilian flavors are bold and spicy - jalapenos, black olives and feta are a few guests here. This is not your traditional midwestern, mayonnaise potato salad - here is a reinivention to get your warm weather season a jump start!
3-4 lbs. red, white or fingerling potatoes - 1.5"-2" chunks
½ red onion, minced
1 bunch spring, green onions, minced
2 red bell peppers, minced
1 green bell pepper, minced
6 jalapenos, seeded and minced
4 garlic cloves, minced
2 tbsp. anchovy paste
3/4 cup red wine vinegar
1 cup olive oil
8 oz. feta cheese, crumbled
6 hard cooked eggs, halved
1 cup black olives, such as Kalamata or Niçoise
In a pressure cooker, place potatoes and ½ cup water. Set on high pressure for six minutes and press start. When timer goes off, release pressure and remove from pressure cooker to cool.
While the potatoes are cooking, whisk together the red wine vinegar, anchovy paste, olive oil and garlic until well combined.
In a large bowl place potatoes, jalapeno, bell peppers, onions, feta cheese, eggs and black olives. Pour dressing over mixture and gently fold to combine. Cover and refrigerate for at least two hours.
½ red onion, minced
1 bunch spring, green onions, minced
2 red bell peppers, minced
1 green bell pepper, minced
6 jalapenos, seeded and minced
4 garlic cloves, minced
2 tbsp. anchovy paste
3/4 cup red wine vinegar
1 cup olive oil
8 oz. feta cheese, crumbled
6 hard cooked eggs, halved
1 cup black olives, such as Kalamata or Niçoise
In a pressure cooker, place potatoes and ½ cup water. Set on high pressure for six minutes and press start. When timer goes off, release pressure and remove from pressure cooker to cool.
While the potatoes are cooking, whisk together the red wine vinegar, anchovy paste, olive oil and garlic until well combined.
In a large bowl place potatoes, jalapeno, bell peppers, onions, feta cheese, eggs and black olives. Pour dressing over mixture and gently fold to combine. Cover and refrigerate for at least two hours.
Loved the recipe!! Totally different from the potato salad I usually make. Definitely going to make yours next.
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Please add me to the list for the presser cooker Thank You Alice
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