Best 3 Brazilian Potato Salad Aka Recipes

If you're looking for a delicious and refreshing side dish that's perfect for any occasion, look no further than Brazilian Potato Salad. This classic dish is made with simple ingredients like potatoes, carrots, celery, onion, and hard-boiled eggs, all tossed in a creamy mayonnaise-based dressing. The result is a salad that's both flavorful and satisfying, with a nice balance of sweet and tangy flavors.

But there's more to Brazilian Potato Salad than just the classic recipe. Here, you'll find a collection of variations on this beloved dish, each with its own unique twist. From a light and tangy version made with Greek yogurt to a hearty and flavorful version loaded with bacon, cheese, and hard-boiled eggs, there's sure to be a recipe here that everyone will love.

So whether you're looking for a classic Brazilian Potato Salad recipe or something a little different, you're sure to find it here. With so many delicious options to choose from, you'll never get bored of this classic side dish.

Let's cook with our recipes!

BRAZILIAN POTATO SALAD AKA

Brazilian Potato Salad Aka image

THIS IS AN ADOPTED RECIPE AS OF 16 AUGUST 2006. Pronounced "mayonais-ie" this is one of my favorite food discoveries as a wife of a Brazilian. I have had this served to me at many Brasilian cook-outs, called "churrasco" in Brazil, and have had it in restaurants both in the U.S. and Brazil - This version comes from the kitchen of my wonderful mother-in-law, Dona Alvina. She uses canned corn, but the canned corn in Brazil is different (firmer?) that what I've found in the US, so I use frozen corn.

Provided by COOKGIRl

Categories Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

5 -6 medium white rose potatoes (fist-size, not russet) or 5 -6 medium red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes (fist-size, not russet)
1 medium apple, peeled cored and finely diced (I use Gala or Fuji)
1 cup carrot, cooked till tender but not mushy, diced into small cubes
1 cup frozen peas, lightly blanched and cooled
1 cup frozen corn kernels, defrosted
1 cup mayonnaise, to taste (Best Foods or Hellman's, that's what they have in Brazil)
1/2 cup sliced pimento-stuffed green olives
salt and pepper, to taste (sometimes, I use Lawry's salt)

Steps:

Adjust the proportions as you like.
Toss to combine everything but mayonnaise.
Fold in mayonnaise and correct the seasonings.
Garnish with whole or sliced pimento-stuffed green olives.
(Prep time assumes you have already boiled and cooled the potatoes and other vegetables).

MAYONNAISE- BRAZILIAN POTATO SALAD

Mayonnaise- Brazilian Potato Salad image

Mayonnaise? Really? Really, I am not kidding. This is what Brazilians call their potato salad and it is absolutely delicious! It was the first Brazilian recipe I learned 'way back in 1990. It's so good I have to be careful I don't eat it all by myself! Brazilians do put raisins in their potato salad, but that doesn't sound at all...

Provided by Kirsten Machado

Categories Potato Salads

Time 1h40m

Number Of Ingredients 8

Ingredients

4 medium white potatoes
2 medium carrots
1 small red bell pepper
1 small yellow bell pepper
5 dash(es) salt
2 c mayonnaise
1/2 jar(s) green olives
1/2 c corn, drained

Steps:

1. Peel and cut the potatoes. Cut them into cubes, slightly larger than cubed hash browns and more rectangular. Put them in a pan and boil until just done, but they don't lose their shapes. Drain, set aside and let cool. Do the same with the carrots. Each pan should not boil for more than ten minutes. Check them for 'doneness' (not mush) before removing from heat.
2. Take the peppers, cut off one of the sections from each color of pepper. Slice each about 1/8th inch wide slices, then cut them into 1/8x1/4 inch rectangular cubes. Put them in a mixing bowl and set aside. Take the olives, drain them, and slice, add them to the mixing bowl. Add about five dashes of salt, mix everything very well. Check for cooled potatoes and carrots.
3. The potatoes and carrots should be cooled by now. Add them to the pepper/olive combination, mix well, add the mayonnaise. Combine everything so each piece is well-coated. Add the corn. Mix well. Serve cold.

BRAZILIAN POTATO SALAD

Brazilian Potato Salad image

This recipe was given to me by my best friend who lived in Brazil for a while. Its a great barbecue side dish or potluck dish. Measurements are approximate and are to taste I personally like more lemon than stated below. This salad is supposed to be a little tart.

Provided by chef FIFI

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb red potatoes (regular potatoes will suffice)
1 green onion
1/4 limes or 1/4 lemon
3 tablespoons mayonnaise
1 stalk celery
1/2 carrot, grated
salt and pepper

Steps:

Cut potatoes in medium wedges and cook in salted water until done, but not smooshy soft.
Drain.
Put cooked potatoes into a bowl, while still hot, squeeze lemon over them (I'm estimating it at 1/2 to a whole lemon so add incrementally and taste); stir.
Let cool.
Meanwhile chop up celery and green onion.
Once cooled add the mayonnaise,add celery and green onions, then shaved carrot stalk with a vegetable peeler, Stir until mixed but do not over stir or potatoes will become mushy.
Add salt and pepper to taste.
Refrigerate for at least 1 hour to let the flavors meld.

Nutrition Facts : Calories 87.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 66.1, Carbohydrate 14.9, Fiber 1.7, Sugar 1.7, Protein 1.6

Tips:

Use waxy potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato salad.
Boil potatoes until tender: The potatoes should be cooked until they are tender but still hold their shape. Overcooked potatoes will become mushy.
Cool potatoes before adding dressing: Allow the potatoes to cool slightly before adding the dressing. This will help the potatoes absorb the flavors of the dressing better.
Use a light dressing: A light dressing, such as a vinaigrette or mayonnaise-based dressing, will allow the flavors of the potatoes to shine through.
Add your favorite mix-ins: Feel free to add your favorite mix-ins to the potato salad, such as diced celery, chopped onion, or hard-boiled eggs.

Conclusion:

Brazilian potato salad is a delicious and versatile dish that can be served as a side dish or main course. The combination of tender potatoes, creamy dressing, and savory mix-ins makes this dish a hit with people of all ages. With a few simple tips, you can make the perfect Brazilian potato salad at home.