Brazilian Potato Salad (With Mayonnaise)
User Reviews
5
Brazilian Potato Salad (With Mayonnaise)
Description
Brazilian Potato Salad (With Mayonnaise) is made by boiling peeled potato cubes until just tender, then cooling them and tossing with a flavorful mayonnaise mixture. The dressing includes mayonnaise, lime juice, mashed garlic, finely grated white onion, chopped olives (commonly green olives but Kalamata can be used), fresh mint, cilantro (or parsley), and green onions. This combination offers a creamy, tangy, and herbaceous profile with a subtle spice from garlic, balanced by salty olives. Hard-boiled eggs chopped and added into the salad provide additional creaminess and protein if desired.
The potatoes chosen are waxy or all-purpose varieties like Yukon gold or new potatoes, which hold their shape when cooked and mix well with the creamy dressing. The salad is chilled for at least an hour before serving to allow flavors to meld. It can be served as a side at barbecues or casual meals.
Storage notes highlight the importance of refrigerating leftovers promptly and consuming within 2-3 days, as the mayonnaise and eggs can spoil if left out too long. Freezing is not advised because it impacts the texture and quality of potatoes and mayonnaise.
Ingredients
- 2.2 pounds potato 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
- black pepper to taste, ground
- 4 tablespoons lime juice fresh
- 1 clove garlic minced and mashed into a paste
- ¼ white onion finely grated, large
- ½ cup olive I used Kalamata olives but you can use green olives, if desired), plus 3 whole olives to garnish salad, chopped, good-quality
- 2 tablespoons mint chopped, fresh
- 3 tablespoons cilantro or parsley if desired, chopped
- 3 tablespoons green onion plus more to garnish salad, chopped
- 2 egg chopped (optional, large, hard-boiled
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
- Do not leave potato salad out longer than 2 hours (1 hour if above 90°F) to prevent spoilage, especially with mayonnaise or hard-boiled eggs.
- Chill leftovers in a sealed container and consume within 2-3 days for best freshness.
- Avoid freezing this salad as it negatively affects potato texture and mayonnaise consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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