It’s going to be worth trying this different version of the traditional Potato Salad.
servings: 12 to 15 servings
preparation time: 30 minutes
5 arracacha* (or a root substitute, like yuca)
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.