Special Potato Salad

It’s going to be worth trying this different version of the traditional Potato Salad.


Click here to see the recipe in Portuguese


servings: 12 to 15 servings

preparation time: 30 minutes



5 arracacha* (or a root substitute, like yuca)

5 potatoes

3 carrots

1 can yellow sweet corn

1 can hearts of palm, diced

½ onion, finely chopped

2 garlic cloves, crushed

juice of 1 lemon

2 tbs. olive oil

1 cup finely chopped parsley and chives

salt and pepper to taste

2-3 tablespoons light mayonnaise

shoestring potato sticks for garnish (optional) 



1 – Peel and cook arracacha, potatoes and carrots.

2 – Using a potato masher, mash the vegetables and set aside.

3 – On a large bowl, add the other ingredients (corn, palm, onion, garlic, lemon juice, olive oil, parsley, chives, salt and pepper and mayonnaise) and mix well.

4 – Add the mashed vegetables and stir.

5 – Prove and add more salt if necessary. Refrigerate.

6 – Garnish with potato chips at serving time.



  • Add other ingredients in the mixture. Olives, grated zucchini and/or shredded chicken are good choices.
  • Thyme is an excellent seasoning for the dish as well.
  • If you do not like the taste of raw onions and garlic, saute them before using.
  • Serve as a side dish to barbecues or roasted meat.


  • According to www.foodista.com, arracacha is a garden root vegetable originally from the Andes, somewhat intermediate between the carrot and celery. It’s a starchy taproot and is a popular food item in South America, especially Brazil.



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