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 thisbest potato salad without mayo!
2.2poundspotatoeswell 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!
1pinchsaltplus enough to taste
1tablespoonapple cider vinegar
1cupmayonnaiseYou may use light mayo for making a light potato salad
Ground black pepper to taste
4tablespoonsfresh lime juice
1clovegarlicminced and mashed into a paste
¼large white onionfinely grated
½cupgood-quality chopped olives(I used Kalamata olives but you can use green olives, if desired), plus 3 whole olives to garnish salad
2tablespoonschopped fresh mint
3tablespoonschopped cilantroor parsley if desired
3tablespoonschopped green onionsplus more to garnish salad
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!
Recipe Notes
StorageDon'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.
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