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Brazilian Potato Salad Recipe

Brazilian Potato Salad Recipe

The Brazilian Potato Salad Recipe (Salada de Maionese) is a creamy, colorful, and flavorful side dish that’s a must-have at barbecues, holiday gatherings, and family meals. Made with tender potatoes, carrots, peas, and mayonnaise, it’s a refreshing salad that pairs perfectly with grilled meats or roasted chicken. Author: Use Default Servings: 4 people Estimated Cost: $5 Times: Prep Time: 15 minutes Cook Time: 20 minutes Resting Time: 30 minutes (for chilling) Total Time: 1 hour 5 minutes Categories: Salad, Side Dish Courses: Lunch, Dinner Cuisines: Brazilian, Latin American Keywords: Brazilian Potato Salad Recipe, Salada de Maionese, Brazilian Salad
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Prep Time 15 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner
Cuisine: Brazilian, Latin American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes peeled and diced
  • 2 medium carrots peeled and diced
  • 1 cup frozen peas or canned, drained
  • ½ cup mayonnaise or more, to taste
  • 1 tablespoon lemon juice
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • 2 hard-boiled eggs chopped (optional, for garnish)
  • 2 tablespoons fresh parsley chopped
  • ½ apple diced (optional, for sweetness)

Equipment

  • Large pot (for boiling potatoes and vegetables)
  • Knife and cutting board
  • Large mixing bowl
  • Wooden spoon or spatula
  • Strainer/colander

Method
 

  1. Place the diced potatoes and carrots in a large pot of salted water. Boil until tender but not mushy, about 10–12 minutes.
  2. In the last 2 minutes of cooking, add the peas to the boiling water. Drain all vegetables and let them cool completely.
  3. In a large mixing bowl, combine potatoes, carrots, peas, and apple (if using).
  4. In a small bowl, whisk mayonnaise, lemon juice, salt, and pepper to create the dressing.
  5. Gently fold the dressing into the potato mixture until everything is evenly coated.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Garnish with chopped eggs and parsley before serving chilled.
  8. Nutrition (per serving – approximate)
  9. Calories: 280 kcal
  10. Protein: 5 g
  11. Carbohydrates: 32 g
  12. Fat: 15 g
  13. Fiber: 5 g
  14. Sugar: 4 g

Notes

For extra flavor, add green olives or pickles.
A vegan version can be made using plant-based mayonnaise.
The salad tastes best when chilled for a few hours before serving.
Great for summer barbecues, holiday meals, or as a light lunch.