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close up of a bowl of Brazilian potato salad with mayonnaise and garnishes on top
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5 from 11 votes

Brazilian Potato Salad (With Mayonnaise)

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
 
Course:Side Dish
Cuisine:Brazilian
Keywords:Brazilian, easy recipes, potato salad, quick recipes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories406 kcal
Cost $ 1.25 per person

Equipment

  • 1 pot
  • 1 Chef knife
  • 1 cutting board
  • 1 Colander
  • 1 large bowl

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)

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!

Recipe 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

Calories: 406kcal | Carbohydrates: 32g | Protein: 4g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 431mg | Potassium: 753mg | Fiber: 4g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 37mg | Calcium: 39mg | Iron: 2mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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