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Brazilian Potato Salad Recipe

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4.2 from 20 reviews

This Brazilian Potato Salad is a creamy, flavorful dish combining tender boiled yellow potatoes and carrots with mayonnaise, apple cider vinegar, and fresh herbs. Enhanced with sliced green olives, boiled eggs, corn, and chives, it offers a perfect balance of textures and tangy notes. Ideal as a side dish for barbecues or family meals, this salad is simple to prepare and served chilled.

Ingredients

Vegetables

  • 2 lbs yellow potatoes, peeled and diced
  • 3 cups large carrots, peeled and diced
  • 1/2 cup corn
  • 1/2 cup sliced green olives
  • 1/4 cup chives or green onions, chopped

Dressing & Seasoning

  • 1/2 cup mayonnaise (or more for creamier texture)
  • 1/2 teaspoon apple cider vinegar (or more to taste)
  • 1 teaspoon yellow or Dijon mustard
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

Protein

  • 2-3 boiled eggs, chopped

Instructions

  1. Boil the Vegetables: Place the diced potatoes and carrots into a medium to large pan. Add enough cold water to cover them completely, season generously with salt, then bring it to a gentle boil over medium heat.
  2. Cook Until Tender: Allow the potatoes and carrots to simmer until they are tender all the way through when pierced gently with a fork, usually around 12-15 minutes.
  3. Drain Hot Water: Once tender, remove the pan from heat and drain the hot water carefully.
  4. Cool the Vegetables: Transfer the cooked potatoes and carrots into a strainer and rinse under cold water to stop the cooking process and prevent overcooking from residual heat.
  5. Drain Excess Water: Let the vegetables sit in the strainer for a few minutes to drain completely and cool down to touch.
  6. Mix the Salad: In a large bowl, combine the cooled potatoes and carrots. Season with salt and pepper, then add apple cider vinegar, mayonnaise, chopped parsley, mustard, sliced green olives, boiled eggs, corn, and chives. Mix gently until all ingredients are well incorporated.
  7. Chill Before Serving: Cover the bowl and refrigerate the salad for a few hours to allow flavors to meld and the salad to chill thoroughly before serving.

Notes

  • You can adjust the amount of mayonnaise and vinegar to suit your taste preferences for creaminess and tanginess.
  • Boiled eggs add protein and richness but can be omitted for a vegetarian option.
  • This salad tastes best when chilled for several hours or overnight.
  • Add a pinch of mustard to enhance flavor complexity.
  • Use fresh parsley and chives for the best herbaceous freshness.
  • Ensure to cool the potatoes and carrots well to prevent the mayonnaise from melting and making the salad watery.

Find it online: https://recipethrive.com/brazilian-potato-salad-recipe/