Disclosure: This is a compensated campaign in collaboration with The Idaho Potato Commission and Society Culinaria. All opinions expressed are honest and my own, as always!
Summer is right around the corner… and along with that comes lots of barbecues and outdoor fun. Our table wouldn’t be complete without one of the most popular side dishes of all, a refreshing and tasty Brazilian Potato Salad!
Although there is more than one version of potato salad in my home country of Brazil, I gave this one the name “Brazilian Potato Salad” because this type is really the standard: mayonnaise-based (as opposed to oil/vinegar based) and with both herby and acidic notes.
The easy and refreshing recipe that you are about to see is the type of Brazilian potato salad that I grew up eating… a family recipe made basically from cubed boiled potatoes, mayonnaise, lime juice, olives, garlic, onions, and fresh herbs. Diced hard-boiled eggs is the optional ingredient because they can either be added or left out, according to one’s preference. 🙂
Brazilians love to accompany grilled meats (churrasco) with potato salad. In fact, oftentimes multiple different mayonnaise-based versions of potato salad are available on the salad bar of a typical Brazilian steakhouse (churrascaria): usually one version similar to ours but with diced, hard-boiled eggs added, as well as another type with potatoes, pineapple, raisins and apples, and sometimes a third type with potato, carrots, green beans, and peas. Hot dogs are another favorite item to pair potato salad with.
Whichever country you are from or whatever your family traditions, Idaho® potatoes provide 27 different varieties that you can choose from to spruce up old favorites.
Idaho® potatoes are versatile and can be incorporated in different ways into summer salads and other dishes. Don’t believe me? Check out The Idaho Potato Commission website to delight your senses and get great recipes and ideas for your next summer cookout.
Also try our Brazilian Potato Salad… It’s guaranteed to be a hit!
Stay cool and have a fun summer!
Brazilian Potato Salad
- 2.2 pounds Idaho® potatoes well washed, peeled, and cut into 1-inch cubes, 1 kg
- 1 pinch salt plus enough to taste
- 1 tablespoon apple cider vinegar
- 1 cup mayonnaise
- 4 tablespoons fresh lime juice
- 1 clove of garlic minced and mashed into a paste
- 1/4 large white onion finely grated
- 1/2 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
- Ground black pepper to taste
- 2 large hard-boiled eggs chopped (optional)
- Place potatoes in a large pot with enough water to cover by several 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 down completely.
- In a separate large bowl, combine mayonnaise, 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), green onions, salt and pepper to taste. Only if desired, combine the chopped hard-boiled eggs (in this case, stir in an additional 1/4 cup of mayo into the mixture). Add cool potatoes to the mayo mixture, stirring gently to combine. 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!
1. For this recipe, use either Idaho® Yukon Gold potatoes (a medium-starch potato which is the most similar to the type of potatoes used to prepare potato salad in Brazil) or Idaho® Russet Burbank potatoes (the variety that I used to make this Brazilian potato salad). The choice between these 2 varieties depends on what you are looking for and local availability. 2. STORAGE: Don't leave potato salad out for more than two hours (or one hour, if temperature is above 90 degrees). Refrigerate any leftovers in a covered container.