Brazilian Potato Salad ("Salada de Batata")

Directions

1. Homemade Mayo
2. Place the egg yolks, mustard, vinegar, and oil in the mixing bowl. Press the mixer (off) against the bottom of the glass and only then turn it on. Beat for 10 seconds without stirring.
3. When the mayonnaise starts forming, lift the mixer gently to one side without stopping beating, and repeat on the other. Repeat the movement until a firm sauce is formed - do not stir too quickly or move from top to bottom; this may cause the mayonnaise to curdle. Transfer to a container and keep in the refrigerator until ready to use.

1. Potato Salad
2. Peel and cut the potatoes into medium 2 cm pieces. Transfer to a pan, cover with water, add one teaspoon of salt, and place over high heat. When it boils, lower the heat and let it cook for 20 minutes – test by poking it with a fork; the potatoes should be cooked but still firm.
3. While the potatoes are cooking, cut off the base of the parsley and separate the stems. Wash, dry, and cut each stalk into thin slices widthwise (if they are very large, cut the stalks in half lengthwise before slicing). Wash and reserve the parsley leaves for finishing.
4. Transfer the still-warm potato cubes to a large bowl, add the chopped parsley, and season with the olive oil, salt, and pepper to taste.
5. Add the mayonnaise and mix gently, being careful not to break up the potato cubes too much. Transfer to a platter, sprinkle with the remaining parsley leaves, and serve.