📝 About This Recipe
A cornerstone of the Brazilian Sunday barbecue (churrasco), this creamy potato salad is a nostalgic masterpiece of textures and bright flavors. Unlike its global cousins, the Brazilian 'Maionese' is defined by its velvety consistency, the sweetness of crisp carrots, and the briny pop of olives and green peas. It is a refreshing, soul-warming accompaniment that balances the richness of grilled meats with its cool, tangy profile.
🥗 Ingredients
The Vegetables
- 1 kg Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 2 medium Carrots (peeled and cut into small 1/4-inch cubes)
- 1/2 cup Frozen green peas (thawed)
- 1/3 cup Green olives (pitted and finely chopped)
- 1/2 cup Corn kernels (steamed or canned and drained)
The Creamy Base
- 1.5 cups Mayonnaise (high-quality full fat, or homemade)
- 1 tablespoon Yellow mustard (for a hint of tang)
- 1 tablespoon Fresh lime juice (adds essential brightness)
- 2 tablespoons Extra virgin olive oil (for silkiness)
- 3 pieces Hard-boiled eggs (finely chopped)
Seasoning and Aromatics
- 1/4 cup Fresh parsley (finely chopped)
- 2 stalks Green onions (thinly sliced)
- to taste Salt (plus more for boiling water)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Garlic powder (optional, for depth)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat.
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2
After the potatoes have boiled for about 5 minutes, add the cubed carrots to the same pot. Continue cooking until both are fork-tender but still hold their shape, approximately 7-10 more minutes.
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3
Drain the potatoes and carrots thoroughly in a colander. Allow them to cool completely to room temperature; this prevents the mayonnaise from melting and becoming oily.
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4
While the vegetables cool, boil your eggs for 10 minutes. Peel them under cold water, chop them finely, and set aside.
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5
In a small mixing bowl, whisk together the mayonnaise, yellow mustard, lime juice, olive oil, and garlic powder until a smooth, emulsified dressing forms.
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6
Transfer the cooled potatoes and carrots to a large mixing bowl. Add the green peas, corn, and chopped olives.
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7
Gently fold in the chopped hard-boiled eggs. The yolks will slightly break down, adding a rich, yellow hue and creamy texture to the salad.
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8
Pour the mayonnaise dressing over the vegetables. Using a large spatula, fold everything together gently to avoid mashing the potatoes.
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9
Fold in the fresh parsley and green onions, reserving a small amount for garnish.
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10
Taste and adjust the seasoning with salt and black pepper as needed.
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11
Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the salad to reach its ideal chilled temperature.
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12
Before serving, give it one final gentle stir and garnish with the remaining fresh herbs.
💡 Chef's Tips
Always start your potatoes in cold water to ensure they cook evenly from edge to center. For the most authentic texture, mash a small handful of the cooked potatoes before mixing; this creates a thicker, creamier bind. Never mix the mayonnaise while the potatoes are still warm, or the sauce will separate and become greasy. If you want extra crunch, add half a cup of finely diced tart apple or celery. Make this a day in advance! The flavor significantly improves after a night in the refrigerator.
🍽️ Serving Suggestions
Serve alongside a traditional Brazilian Picanha (Sirloin Cap) or grilled chicken thighs. Pairs beautifully with Arroz Branco (Brazilian white rice) and Feijão (black beans). Add a side of Farofa (toasted cassava flour) for a classic textural contrast. Enjoy with a cold glass of Guaraná soda or a crisp Caipirinha. Leftovers make an excellent filling for a 'Sanduíche de Maionese' on a crusty French roll.