Mayonnaise- Brazilian Potato Salad Recipe

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Mayonnaise- Brazilian Potato Salad

Kirsten Machado


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 appealing to me, so I never include that option. Only to stay ethnically correct do I share that interesting morsel with you. Bom apetite.

pinch tips: How to Peel Potatoes





1 Hr 30 Min


10 Min


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

Directions Step-By-Step

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.
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.
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.

About this Recipe

Course/Dish: Potato Salads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy