Brazilian Potato Salad
This Brazilian Potato salad is a classic side dish in Brazilian gatherings, especially churrasco barbecues. This cool and creamy dish is made with only four ingredients, and it's perfect for feeding a crowd. It's an easy potato dish that pairs with everything, all year long from summer barbecues to holiday parties.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs of yellow potatoes (peeled and diced)
- 3 cups large carrots (peeled and diced)
- 1/2 cup mayonnaise (or more if you like it creamier)
- 1/2 teaspoon of apple cider vinegar (or more to taste)
- 1/4 cup of chopped parsley
- salt and pepper to taste
- 1 teaspoons of yellow or dijon mustard
- 1/2 cup of sliced green olives
- 2-3 chopped boiled eggs
- 1/2 cup of corn
- 1/4 cup of chives or green onions
Instructions
- 1
Place the diced potatoes and carrots in a medium to large pan, then add enough cold water to cover. Season generously with salt, and place over medium heat and bring to gentle a boil.
- 2
Cook until the potatoes and carrots are tender all the way through when gently pierced with a fork.
- 3
When they are cooked, remove the pan from the heat and drain the hot water.
- 4
Place the cooked carrots and potatoes in a strainer, and run some cold water to stop the cooking process and avoid the potatoes to overcook with the residual heat.
- 5
When the carrots and potatoes are cool to touch, stop the water and let them sit for a few minutes in the strainer to drain.
- 6
Add the cooled potatoes and carrots to a large bowl, season with salt and pepper, and mix in the vinegar, mayonnaise, the chopped parsley, and any other optional add-ons you like.
- 7
Cover and refrigerate a few hours before serving.