Salada de Maionese

Ingredients

• 4potatoes — boiled
• 2carrots
• 100 gmayonnaise
• apple — optional
• to tastefine sea salt

Method

1. Peel 4 potatoes and 2 carrots, then cut them into small, even cubes, about 1 cm each. This ensures they cook evenly. Place them in a large pot and cover with cold water, adding a pinch of fine sea salt to season them as they cook.
2. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook until the potatoes and carrots are tender but not falling apart, about 10-15 minutes. You can test doneness by piercing a piece with a fork; it should slide in easily but the vegetable should hold its shape.
3. While the vegetables are cooking, peel and core the apple, then dice it into small cubes similar in size to the potatoes and carrots. This adds a sweet crunch to the salad.
4. Once the potatoes and carrots are cooked, drain them in a colander and rinse with cold water to stop the cooking process. Allow them to cool completely, which helps maintain their texture when mixed with the other ingredients.
5. In a large mixing bowl, combine the cooled potatoes, carrots, and apple cubes. Add 100 g of mayonnaise and a pinch of fine sea salt. The mayonnaise should coat the ingredients lightly, binding them together without overpowering the flavors.
6. Gently toss the salad with a spatula or large spoon, ensuring all pieces are evenly coated with mayonnaise while keeping the cubes intact. Taste and adjust the salt if necessary, remembering that the flavors will meld as they sit.
7. Serve the Salada de Maionese immediately with fresh bread. This dish is best enjoyed fresh, with the creamy dressing complementing the tender vegetables and crisp apple.