4 large cooked potatoes, cut into small cubes
2 tablespoons of wine vinegar
2 tablespoons of olive oil
1 teaspoon of salt
to taste
1/2 cup of finely chopped parsley
1/2 cup of grated mineiro cheese, cut into small cubes
2 tablespoons of finely chopped onion
1/3 cup of mayonnaise
1 tablespoon of mustard
Green Topping
1 medium avocado
1/2 cup of sour cream
2 tablespoons of fresh parsley
1/2 teaspoon of chopped green pepper
1/4 teaspoon of finely chopped onion
to taste
4 large cooked potatoes, cut into small cubes
2 tablespoons of wine vinegar
2 tablespoons of olive oil
1 teaspoon of salt
to taste
1/2 cup of finely chopped parsley
1/2 cup of grated mineiro cheese, cut into small cubes
2 tablespoons of finely chopped onion
1/3 cup of mayonnaise
1 tablespoon of mustard
Green Topping
1 medium avocado
1/2 cup of sour cream
2 tablespoons of fresh parsley
1/2 teaspoon of chopped green pepper
1/4 teaspoon of finely chopped onion
to taste
To make the mashed potato salad, mix together the wine vinegar, olive oil, salt, and pepper; pour over the warm potato cubes; mix lightly
Let it rest until cooled
Add the parsley, cheese, and onion
Mix in the mayonnaise with the mustard and add to the previous mixture
Mix gently
Place in a shallow dish and refrigerate
To make the green topping, mash the avocado and mix with the remaining ingredients
A little before serving the potato salad, spread the green topping on top
Serves 4-6 people.
