*THIS IS AN ADOPTED RECIPE AS OF 16 AUGUST 2006.* Pronounced "mayonais-ie" this is one of my favorite food discoveries as a wife of a Brasilian. I have had this served to me at many Brasilian cook-outs, called "churrasco" in Brasil, and have had it in restaurants both in the U.S. and Brasil - This version comes from the kitchen of my wonderful mother-in-law, Dona Alvina. She uses canned corn, but the canned corn in Brasil is diferent (firmer?) that what I've found in the US, so I use frozen corn.
- add 1 medium apple, peeled cored and finely diced (I use Gala or Fuji)
- add 1/2 cup sliced green pimento-stuffed olives
- add salt and pepper, to taste (sometimes, I use Lawry's salt)
- add 5-6 medium white rose potatoes or red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes (fist-size, not russet)
- add 1 cup frozen corn kernels
- add 1 cup frozen peas
- add 1 cup carrots
- add 1 cup mayonnaise, to taste (Best Foods or Helmans, that's what they have in Brasil)
- Adjust the proportions as you like.
- Toss to combine everything but mayonaise.
- Fold in mayonaise and correct the seasonings.
- Garnish with whole or sliced pimento-stuffed green olives.
- (Prep time assumes you have already boiled and cooled the potatoes and other vegetables).