brazilian mayonnaise potato salad


  • Yellow potatoes
  • Carrots
  • Mayonnaise
  • Fresh parsley
  • Shaved onion
  • Boiled eggs
  • Corn
  • Olives
  • Peas
  • Palm hearts
  • Garlic
  • Salt and pepper


Step 1  Rinse the potatoes, cube, boil until tender but not mushy. Peel and dice the carrots, cook until tender. Once the vegetables are done, drain the water using a colander. Let cold water run through it until cool.

Step 2 – Place in bowl the cooked carrots; add peas, diced palm hearts, boiled eggs, garlic, olives and corn. Then add the potatoes, onion, salt, pepper, and parsley. Slowly fold in the mayonnaise. If you prefer a more creamy salad you can add more mayonnaise

Step 3 – Put it in the fridge for about an hour before serving.

You can serve with: barbecues, alongside grilled meats

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