This Brazilian potato salad is the perfect side dish to grilled meats and heavy meals. It’s light, easy to make, and tastes divine–need I say more?
Brazilian potato salad recipe from my mom’s personal recipe book
Yes, this is a family recipe, so feel special, okay! This is our classic potato salad recipe and is creamy, fun to make (and to eat), and tastes nicely salty.
Besides, I want to share this recipe with you because it is one of my favorite salads (and probably of many other Brazilians too)!
In truth, I haven’t been to a family barbecue where this potato salad wasn’t being served.
While Brazilian food usually has some pretty heavy dishes, we try to balance that out with light salads like this recipe as well as this Brazilian vinaigrette salsa.
That’s why it tastes especially delicious with grilled meat. (This Brazilian chimichurri is a delicious sauce for grilled meats too!)
While this isn’t a 5-ingredient super simple potato salad, it also is a straightforward recipe. On top of that, it allows you to have a Brazilian BBQ experience wherever you are. How does that sound?
Anyway, with only a few ingredients, which are easy to find, this potato salad (salada de maionese in Portuguese) will be your next favorite summer side dish.
Maionese pronunciation: mayonais-se
When/what to serve with this Brazilian potato salad
- Barbecues
- Alongside grilled meats, rice, and farofa – yes, we eat double starches
- Picnics
- As a side dish for your Christmas dinner
Tips for making a delicious Brazilian potato salad
- Vegetables should be al dente, not mushy. If they overcook, the vegetables will break down and make a paste out of your salad. You don’t want mashed potatoes–that’s not the consistency you’re looking for here.
- Run cold water through the vegetables after cooking them. By doing this you stop the cooking process that is still going on.
- Let the vegetables cool before making adding mayo.
- Are you vegan? Simply use vegan mayonnaise for this recipe and leave the eggs out and you’re good to go.
Can I keep this potato salad in the refrigerator?
Sure! You can store it in the fridge for up to 5 days in a tightly covered container because of the hard-boiled eggs.[1]
Other Brazilian salads you might like
- Brazilian onion salad
- Brazilian chicken salad – the famous salpicão de frango!
Additional ingredients you could add
Okay, I will start explaining that some of these additional ingredients have been subject to many discussions at home.
Heck, I hate raisins and apple in savory dishes. There, I said it.
However, my mom loves both of them and she even adds raisins to rice around holidays…anyway, you could also add these two ingredients to your potato salad.
It’s just some new ideas that her original recipe calls for, but I simply skip them.
In addition, there’s a wide variety of vegetables you could add to this creamy potato salad.
- Raisins – particularly popular during the holidays
- Green apples – don’t forget the lime juice to prevent apples from browning
- Chopped green onions
- Walnut
- Canned corn
How to make a creamy potato salad
Prepare the hard-boiled eggs and set aside so they can cool down.
Peel and cut the carrots, potatoes, and cut the green beans in small cubes. In a large pan, bring water with some salt to boil.
You will eventually cook all the vegetables in this pan, but that has to happen in phases because they have different cooking times.
First, add the carrots to boiling water over medium heat. After 3 minutes, place the potatoes and let it cook for about 5 minutes.
After the 5 minutes have passed, add the green beans and cook for further 5 minutes.
Once the vegetables are done, drain the water using a colander. Let cold water run through it until cool.
In the meantime, gently mix the boiled eggs, onion, garlic, olives, and the mayo in a large mixing bowl. Add the cooled potatoes, carrots, and green beans to the bowl.
Add salt and black pepper to taste. Garnish with fresh parsley leaves. Put it in the fridge for about an hour before serving it so it is nice and cold. Bom apetite!
Isn’t this one of the easiest potato salad recipes ever? I love it!
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Brazilian Potato Salad
This Brazilian potato salad is the perfect side dish to grilled meats and heavy dishes. It's light, easy to make, and tastes divine--need I say more?
Ingredients
- 3 eggs, boiled and quartered
- 1 1/3 cups (150 grams) carrots, peeled and diced
- 2.2 pounds (1 kilo) potatoes, peeled and diced
- 2 cups (300 grams) green beans, diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 tablespoons fresh parsley, chopped
- 1/4 cup (50 grams) olives, diced
- 2 1/4 cups (525 grams) mayo
- Salt and pepper to taste
Instructions
- Prepare the hard-boiled eggs and set aside so they can cool down.
- Prepare the vegetables--peel and cut the carrots and potatoes, and cut the green beans in small cubes. In a large pan, bring water with some salt to boil.
- You will eventually cook all the vegetables in this pan, but that has to happen in phases because they have different cooking times.
- First, add the carrots to boiling water over medium heat. After 3 minutes, place the potatoes and let it cook for about 5 minutes.
- After the 5 minutes have passed, add the green beans and cook for further 5 minutes.
- Once the vegetables are done, drain the water using a colander. Let cold water run through it until cool.
- In the meantime, gently mix the boiled eggs, onion, garlic, olives, and the mayo in a large mixing bowl. Add the cooled potatoes, carrots, and green beans to the bowl.
- Add salt and black pepper to taste. Garnish with fresh parsley leaves. Put it in the fridge for about an hour before serving it so it is nice and cold. Bom apetite!
Notes
Store it in the fridge and serve it cold.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 598Total Fat: 49gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 96mgSodium: 513mgCarbohydrates: 33gFiber: 5gSugar: 5gProtein: 7g