Whole30 Maionese de Batata
Discover the perfect side dish with this Whole30 Maionese de Batata—a wholesome and creamy potato salad that's packed with vibrant vegetables and a homemade, Whole30-compliant mayonnaise. Featuring tender yellow potatoes, sweet carrots, and fresh green peas, this recipe is brought to life with the zesty kick of red onion and a rich, garlic-infused mayo made from scratch using olive oil, Dijon mustard, and a hint of lemon. With just 50 minutes of total preparation and cooking, this satisfying and healthy twist on a classic Brazilian potato salad is perfect for meal prep, gatherings, or a refreshing addition to your Whole30 menu. Refrigerate before serving to let all the flavors meld beautifully, and enjoy a guilt-free, nutrient-packed delight!
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Recipe Information
Ingredients
- 5 medium Yellow potatoes
- 2 medium Carrots
- 1 cup Green peas
- 1 small Red onion
- 0.5 cup Olive oil
- 2 large Egg yolks
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 large Garlic clove
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Peel and dice the yellow potatoes into 1-inch cubes. Place them in a large pot, cover with water, and bring to a boil. Reduce heat to medium and simmer for about 10-12 minutes or until the potatoes are just tender. Drain and set aside to cool.
Peel and dice the carrots into small cubes. In a small pot, boil the carrots for about 5 minutes until tender but firm. Drain and set aside.
In the same pot, boil the green peas for 1-2 minutes, until bright green and slightly tender. Drain and rinse with cold water to stop the cooking process.
Finely chop the red onion and set aside.
To make the Whole30 mayonnaise, start by blending the egg yolks, apple cider vinegar, lemon juice, Dijon mustard, garlic clove (minced), and a pinch of salt in a blender or food processor until combined.
With the blender or processor running on low, very slowly drizzle in the olive oil until the mixture begins to thicken and emulsify into a creamy mayonnaise. This process should take about 2-3 minutes.
Once the mayonnaise is ready, in a large bowl, gently mix the cooled potatoes, carrots, peas, and red onion.
Add the mayonnaise to the vegetables, stirring gently to coat everything evenly.
Season with additional salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 26.9 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3880 mg | 83% | |
*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.
