Easy Brazilian Recipes

Potato Salad with Olives & Carrots


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

Let’s get started!


2 pounds Potatoes, Yukon gold 2 cups Carrots, shredded 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 2 teaspoon Salt 1 teaspoon Ground Black Pepper

Prep Potatoes


Peel and cut into ¾ inch pieces. Cover with cold water + 1 tsp salt and bring to a boil. Cook 8-10 minutes until fork tender. Drain the potatoes and gently rinse with cold water.

Prep Veggies


Shred or dice the carrots, rough chop the olives, finely slice the scallions, and rough chop the cilantro.

Mix Dressing


In a small mixing bowl add the mayonnaise, honey, salt, and pepper. Whisk together. set aside or store in fridge until ready to mix into the salad.

Mix Potato Salad


To a large mixing bowl, add the potatoes, carrots, olives, scallion, cilantro, and the dressing.  Mix gently folding the dressing in to coat and combine all ingredients. Be careful not to break up or mush the potatoes.

Serve and Enjoy!!