Dairy-Free Maionese de Batata
Discover the bold flavors and creamy richness of Dairy-Free Maionese de Batata, a vibrant twist on the classic Brazilian potato salad. This plant-based recipe combines tender potatoes, sweet carrots, and vibrant peas with a tangy olive oil dressing infused with Dijon mustard, white wine vinegar, and aromatic garlic. Fresh parsley, red onion, and chives add a burst of herbaceous freshness, making this dairy-free dish perfect for balanced flavor. Ready in under an hour, it’s ideal for vegans, those with dietary restrictions, or anyone seeking a lighter, healthier side dish. Serve it chilled for a refreshing addition to your barbecue, potluck spread, or weeknight dinner. With keywords like “dairy-free potato salad” and “plant-based Maionese de Batata,” this recipe is sure to delight and inspire!
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Recipe Information
Ingredients
- 4 pieces medium potatoes
- 2 pieces carrots
- 1 cup frozen peas
- 0.5 piece red onion
- 0.25 cup fresh parsley
- 2 tablespoons fresh chives
- 0.25 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon dijon mustard
- 1 piece garlic clove
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and carrots and cut them into small cubes, about half an inch in size.
Bring a large pot of water to a boil, add a pinch of salt, and cook the potatoes for about 12-15 minutes until tender but not falling apart.
In the last 5 minutes of cooking the potatoes, add the cubed carrots to the pot.
Simultaneously, bring another small pot of water to a boil and cook the frozen peas for about 3-4 minutes until they are vibrant green and cooked through. Drain and set aside.
Finely chop the red onion, parsley, and chives. Set aside.
Once the potatoes and carrots are cooked, drain them and allow them to cool slightly.
In a large bowl, combine the cooled potatoes, carrots, peas, chopped red onion, parsley, and chives.
In a separate small bowl, whisk together the olive oil, white wine vinegar, dijon mustard, minced garlic, salt, and black pepper until well combined.
Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated.
Adjust seasoning with more salt and pepper to taste, if needed.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Serve chilled or at room temperature as a refreshing side dish.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 22.5 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4474 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
