Brazilian Potato Salad (With Mayonnaise)
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5.0
33 reviews
Excellent
Brazilian Potato Salad (With Mayonnaise)
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Our Brazilian Potato Salad is an easy family recipe made with mayonnaise, lime juice, olives, garlic, onions, and herbs. It's a great summer side dish, ideal for serving with grilled meats just like this best potato salad without mayo!
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Ingredients
- 2.2 pounds potatoes well washed, peeled, and cut into 1-inch cubes, about 1 kg (Either Waxy or All-purpose potatoes such as new potatoes or Yukon gold potatoes). I prefer the latter because they hold their shape well and are also buttery and flavorful!
- 1 pinch salt plus enough to taste
- 1 tablespoon apple cider vinegar
- 1 cup mayonnaise You may use light mayo for making a light potato salad
- ground black pepper to taste
- 4 tablespoons fresh lime juice
- 1 clove garlic minced and mashed into a paste
- ¼ large white onion finely grated
- ½ cup good-quality chopped olives (I used Kalamata olives but you can use green olives, if desired), plus 3 whole olives to garnish salad
- 2 tablespoons chopped fresh mint
- 3 tablespoons chopped cilantro or parsley if desired
- 3 tablespoons chopped green onions plus more to garnish salad
- 2 large hard-boiled eggs chopped (optional)
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Instructions
- To make the best potato salad with mayo, place potatoes in a large pot with enough water to cover by at least 1-2 inches. Bring to a boil over high heat, add a good pinch of salt, and reduce heat to medium-low.
- Cook for about 8-10 minutes or until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse them.
- Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and let cool completely.
- Meanwhile, in a separate large bowl combine mayonnaise, salt and pepper to taste, lime juice, garlic, grated onion, chopped olives (green olives are usually used in this dish although I used Kalamata olives for mine), mint, cilantro (or parsley), and green onions. If desired, combine the chopped hard-boiled eggs (in this case, stir in an additional ¼ cup of mayo into the mixture).
- Add cool potatoes to the mayo mixture, stirring gently to combine. Cover and chill for 1 to 2 hours (or more) before serving.
- Garnish top of the Brazilian potato salad with whole olives and chopped green onions. Enjoy!
Notes
- Storage
- Don't leave potato salad out for more than two hours (or one hour, if the temperature is above 90 degrees) especially if contains either homemade mayonnaise or hard-boiled eggs.
- Chill any leftovers in a covered container in the fridge for up to 2-3 days.
- Do not freeze! It will alter the texture of the potatoes and make the mayo watery.
Nutrition Information
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Calories
406kcal
(20%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
30g
(46%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
17g
Monounsaturated Fat
8g
Cholesterol
16mg
(5%)
Sodium
431mg
(18%)
Potassium
753mg
(22%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
191IU
(4%)
Vitamin C
37mg
(41%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 16mg | 5% |
| Sodium | 431mg | 18% |
| Potassium | 753mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 37mg | 41% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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