Brazilian Potato Salad with Carrots and Olives

Brazilian Potato Salad delivers on the creamy mayonnaise-based version you know and love, then takes it up a notch with carrots, olives, and cilantro! You will love it!

Creamy, hearty, fresh, and delicious! This Brazilian Potato Salad is a unique version that you will absolutely love! What makes the Brazilian recipe different is that you see carrots, olives, and cilantro. They bring salty and fresh bright flavor that you normally do not get in a the American version. The olives are just fantastic in this potato salad!!! After one bite, I couldn't believe that I had never added them before and I swear I don't want to go back to a potato salad world without them :).

The carrots are terrific for crunch and the scallions bring that slight onion note. The dressing is the familiar mayonnaise-based goodness you know. You will fall in love with this recipe and add it to any dinner, picnic, or barbeque menu!

Since moving to Brazil, I've been pleasantly surprised by two things that make me feel like I have found my people. One, when the temperature hits 50 degreed, the winter coats come out! My kids always made fun of me for this in the US. Two, mayonnaise is loved here! Salada de maionese is the name of the this Brazilian Potato Salad. That's right, the name doesn't even mention potato, just mayonnaise! I'm telling you, these are my people!

Ingredients and Swaps

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• Potatoes - I used Yukon gold, but you can use russet as well, just be sure to peel them. If you use russet, make sure to immediately put them into cold water as they start to oxidize immediately and will turn brown otherwise.
• Carrots - You can use whole carrots with the skin on or peeled. I peeled for this recipe. You can substitute with baby carrots diced or pre-shredded carrots.
• Olives, pitted -  I used Green olives stuffed with pimento. However, you can use any olive that you prefer as long as it's pitted.
• Fresh cilantro leaves – In my personal opinion, there is no substitute for the vibrant flavor of fresh cilantro. However, if you do not have it or like it, you can use parsley for the color or simply leave it out.
• Scallions - Also known as green onions. You can sub in chives or just leave out.
• Mayonnaise - You can use light or full fat mayonnaise. You can also substitute with plain greek yogurt, sour cream, or a combination of very soft cream cheese blended with a bit of milk or cream to thin it out.
• Honey – Honey brings natural sweetness. You can substitute the same quantity of white granulated sugar or even brown sugar. Just be sure to mix it into the dressing an 30 minutes to an hour ahead to give it time to dissolve. There are other sweeteners, such as pineapple juice or orange juice that will work too.
• White Wine Vinegar - Apple Cider vinegar is good too.

Simple Equipment and Tools

For this recipe, you only need a small-medium pot to cook the potatoes, a cutting board, a sharp knife, and a vegetable peeler for the potatoes and carrots. I love this Y-Peeler for veggies.

Brazilian Potato Salad Recipe Tips

You can save time by leaving the skins on if you are using Yukon or gold potatoes with delicate thin skins.

You can also prepare the raw potatoes in advance and store them in water in the refrigerator for up to 2 days ahead to save time.

How to Make this Brazilian Potato Salad

Make the potatoes by peeling them, then cutting into ¾ inch pieces.

Cover them with cold water + 1 teaspoon salt and then bring to a boil. Let them boil for about 8-10 minutes or until a fork slips in and out of the potato very easily.

Then drain the potatoes and gently rinse with cold water. Set aside or store in the refrigerator until ready to mix with the rest of the ingredients.

While the potatoes, you can shred or dice the carrots, rough chop the olives, finely slice the scallions, and rough chop the cilantro.

To make the dressing ahead, in a small mixing bowl add the mayonnaise, honey, vinegar, salt, and pepper. I also like to add a little of the cilantro and scallions into the dressing and then adding some later to the dressed potato salad. Whisk together. set aside or store in fridge until ready to mix into the salad.

Make the Potato-Salad (this can also be done ahead!)

To a large mixing bowl, add the potatoes, carrots, olives, scallion, cilantro, and the dressing. (NOTE: If you are making this ahead, reserve ¼ of the dressing to mix in when you are ready to serve to add some creaminess.) Mix gently folding the dressing in to coat and combine all ingredients. Be careful not to break up or mush the potatoes.

That’s it! This salad is best when you let it sit for a few hours or overnight so the potatoes soak up all of the wonderful flavors. If the salad is a bit dry when you are ready to serve, simply add the reserved dressing and mix to add back some creaminess. Serve and enjoy!

What to Serve with Brazilian Potato Salad

For a Main dish, I recommend Brazilian Picanha Recipe, which is a delicious cut of steak. Of course, any grilled steak would be great! Grilled chicken, pork, or fish would also be great. Or how about Crusted Parmesan Pork Tenderloin?

For a vegetable side, I love Sauteed Kale with Bacon and Garlic {Couve a Mineira}. A simple green salad or any roasted veggies would be great with this too.

Brazilian Potato Salad Recipe FAQs

Be sure to check out the web story for this delicious Brazilian Potato Salad!

Brazilian Potato Salad with Carrots and Olives

Carrie Tyler

Creamy, hearty, fresh, and delicious! This Brazilian Potato Salad is a unique version that you will absolutely love! What makes the Brazilian recipe different is that you see carrots, olives, and cilantro. They bring salty and fresh bright flavor that you normally do not get in a the American version. The carrots are terrific for crunch and the scallions bring that slight onion note. You will fall in love with this recipe and add it to any dinner, picnic, or barbeque menu!

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Salad, Side Dish

Cuisine American, Brazilian

Servings 6 servings

Calories 224 kcal

Ingredients

  

• 2 pounds Potatoes I used Yukon gold, but you can use russet as well
• 2 cups Carrots shredded or finely diced
• 1 cup Olives, pitted I used Green olives stuffed with pimiento
• ¼ cup Fresh Cilantro Leaves
• 3 Scallions sliced
• 1 cup Mayonnaise
• 1 Tablespoon Honey
• 1 Tablespoon White Wine Vinegar Apple Cider vinegar is good too
• 2 teaspoon Salt, divided 1 teaspoon for the potato water + 1 teaspoon for the dressing
• 1 teaspoon Ground Black Pepper

Instructions

 

Prep-Ahead

• Make the potatoes by peeling them, then cutting into ¾ inch pieces. Cover them with cold water + 1 teaspoon salt and then bring to a boil. Let them boil for about 8-10 minutes or until a fork slips in and out of the potato very easily. Then drain the potatoes and gently rinse with cold water. Set aside or store in the refrigerator until ready to mix with the rest of the ingredients.
• While the potatoes, you can shred or dice the carrots, rough chop the olives, finely slice the scallions, and rough chop the cilantro.
• To make the dressing ahead, in a small mixing bowl add the mayonnaise, honey, vinegar, salt, and pepper. Whisk together. set aside or store in fridge until ready to mix into the salad.

Make the Potato-Salad (this can also be done ahead!)

• To a large mixing bowl, add the potatoes, carrots, olives, scallion, cilantro, and the dressing. (NOTE: If you are making this ahead, reserve ¼ of the dressing to mix in when you are ready to serve to add some creaminess.) Mix gently folding the dressing in to coat and combine all ingredients. Be careful not to break up or mush the potatoes.
• That’s it! This salad is best when you let it sit for a few hours or overnight so the potatoes soak up all of the wonderful flavors. If the salad is a bit dry when you are ready to serve, simply add the reserved dressing and mix to add back some creaminess. Serve and enjoy!

Notes

• Can I use different olives?
  You can use any olives that you prefer in this Brazilian potato salad. The one criteria is that they do not have pits. Green olives or Kalamata olives would both be good.
• How long will this last in the refrigerator?
  Once the potatoes are cooked and mixed with the mayonnaise, this potato salad can be stored in an airtight container in the refrigerator. It will last for up to 5 days.
• Can I replace the mayonnaise with anything else?
  You can replace the mayonnaise in this Brazilian Potato Salad with plain greek yogurt, sour cream, or a combination of very soft cream cheese blended with a bit of milk or cream to thin it out.

Keyword potato salad, potatoes, sides, tomato salad, vegetable recipes