Maionese Brazilian Potato Salad Recipes

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BRAZILIAN POTATO SALAD (WITH MAYONNAISE)



Brazilian Potato Salad (With Mayonnaise) image

Our Brazilian Potato Salad is an easy family recipe made with mayonnaise, lime juice, olives, garlic, onions, and herbs. It's a great summer side dish, ideal for serving with grilled meats just like this best potato salad without mayo!

Provided by Denise Browning

Categories     Side Dish

Time 30m

Number Of Ingredients 13

2.2 pounds potatoes
1 pinch salt (plus enough to taste)
1 tablespoon apple cider vinegar
1 cup mayonnaise (You may use light mayo for making a light potato salad)
Ground black pepper ( to taste)
4 tablespoons fresh lime juice
1 clove garlic (minced and mashed into a paste)
1/4 large white onion (finely grated)
1/2 cup good-quality chopped olives
2 tablespoons chopped fresh mint
3 tablespoons chopped cilantro (or parsley if desired)
3 tablespoons chopped green onions (plus more to garnish salad)
2 large hard-boiled eggs (chopped (optional))

Steps:

  • To make the best potato salad with mayo, place potatoes in a large pot with enough water to cover by at least 1-2 inches. Bring to a boil over high heat, add a good pinch of salt, and reduce heat to medium-low.
  • Cook for about 8-10 minutes or until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse them.
  • Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and let cool completely.
  • Meanwhile, in a separate large bowl combine mayonnaise, salt and pepper to taste, lime juice, garlic, grated onion, chopped olives (green olives are usually used in this dish although I used Kalamata olives for mine), mint, cilantro (or parsley), and green onions. If desired, combine the chopped hard-boiled eggs (in this case, stir in an additional 1/4 cup of mayo into the mixture).
  • Add cool potatoes to the mayo mixture, stirring gently to combine. Cover and chill for 1 to 2 hours (or more) before serving.
  • Garnish top of the Brazilian potato salad with whole olives and chopped green onions. Enjoy!

Nutrition Facts : Calories 406 kcal, Carbohydrate 32 g, Protein 4 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 431 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving

MAIONESE BRAZILIAN POTATO SALAD



Maionese Brazilian Potato Salad image

This potato salad seems lighter than the American version in my opinion, and is great eaten chilled on a hot day. Use the olives of your choice, but kalamata would be too strong. You can substitute many vegetables with frozen defrosted ones to save time. Where I said "1/3 cup" I mean a handful, but recipezaar did not like that, so 1/3 cup it is.

Provided by djunqx

Categories     Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

4 -5 large potatoes, peeled
2 carrots
1/3 cup green beans
1 cup peas
10 olives, diced
1/3 cup hearts of palm, chopped
1 (12 ounce) jar mayonnaise
1 tablespoon chopped green onion
1 dash olive oil
1 pinch chopped parsley (optional)
salt and pepper

Steps:

  • Rinse the potatoes, cube, boil until tender but not mushy.
  • Peel and dice the carrots, cook until tender.
  • Chop the green beans (I use frozen, defrosted, precooked ones) to size preferred. Place in bowl with cooked carrots, add defrosted peas and diced palm hearts(You can get them at specialty stores, and Trader Joes and Cost Plus often carry them) and olives.
  • To the bowl, now add your potatoes, oil, onion, salt, pepper, and parsley. Slowly fold in the mayonnaise, you may not need all of it as it is to taste.
  • The salad does not taste incredible right after mixing, you will need to let it set in the fridge, covered, until cool, or even overnight.

Nutrition Facts : Calories 141.6, Fat 0.9, SaturatedFat 0.1, Sodium 71.1, Carbohydrate 30.2, Fiber 4.8, Sugar 2.8, Protein 4.2

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

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 includes sweet potatoes and black beans with a simple mayonnaise dressing. I have not tried this yet but is sure sounds good. From recipelink.com

Provided by cookiedog

Categories     Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs sweet potatoes
1 tablespoon salt
1/2 cup drained and rinsed black beans
1/2 red onion, chopped
1/4 cup fresh cilantro, chopped
1/2 cup mayonnaise
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Scrub the sweet potatoes and cut off the ends. Place in a large saucepan and cover with water. Sprinkle with 1 tablespoon salt and cover. Bring to a gentle boil and boil for 20 to 30 minutes or until tender. Drain and let stand until the sweet potatoes are cool enough to handle.
  • Peel the sweet potatoes and cut into cubes in a bowl. Add the black beans, onion and cilantro and toss to mix.
  • Whisk the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, red wine vinegar, 1/2 teaspoon salt and pepper in a bowl. Pour over the warm sweet potato mixture and toss to coat.
  • Cover and chill until ready to serve.

Nutrition Facts : Calories 271.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 5.1, Sodium 1599.1, Carbohydrate 39.8, Fiber 6, Sugar 8.1, Protein 4

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

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).

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