Brazilian Potato Salad with Carrots and Olives
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!
Servings 6 servings
Calories 224kcal
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
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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.