Potato salad with mayonnaise

Ingredients

• 1 kgwaxy or all-purpose potatoes
• 1 pinch, to tastesalt
• 1 tablespoon (15 ml)apple cider vinegar
• 240 ml (1 cup)mayonnaise
• to tasteground black pepper
• 4 tablespoons (60 ml)fresh lemon juice
• 1 clovegarlic, chopped and crushed to a paste
• 1/4 largewhite onion, finely grated
• 120 ml (1/2 cup)olives
• 2 tablespoons (30 ml)fresh mint, chopped
• 3 tablespoons (45 ml)coriander, or chopped parsley if preferred
• 3 tablespoons (45 ml), plus extra to garnishspring onions, chopped
• 2 large, hard-boiled (optional)eggs, chopped

Instructions

1. 1

   Boil the potatoes

   Put the potatoes in a large saucepan and cover with water by 2.5–5 cm. Bring to the boil over a high heat, add a generous pinch of salt, then reduce the heat to medium-low.

2. 2

   Cool with vinegar

   Cook for about 8–10 minutes, or until a fork pierces the potatoes easily. Drain them, transfer to a large bowl and pour over the vinegar. Set aside to cool completely.

3. 3

   Mix the dressing

   Meanwhile, combine the mayonnaise, lemon juice, garlic, grated onion, chopped olives, mint, coriander or parsley, spring onions, salt and pepper to taste in a large bowl. If using the chopped hard-boiled eggs, stir them in with an extra 60 ml (1/4 cup) of mayonnaise.

4. 4

   Coat the potatoes

   Add the cooled potatoes to the mayonnaise mixture and fold gently until coated. Cover and refrigerate for 1–2 hours or longer before serving.

5. 5

   Garnish and serve

   Decorate the top of the potato salad with whole olives and chopped spring onions.

What is Brazilian potato salad?

Brazilian potato salad is a creamy side dish commonly served with barbecued and roasted meats. Recipes vary, but mayonnaise, herbs and olives give this version a bright, savoury character.

Here, vinegar is added to the warm potatoes before they cool, while lemon juice and fresh herbs lift the rich dressing. Chilling gives the flavours time to mingle before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 4g protein, 31g carbs, 30g fat.

Potatoes provide most of the carbohydrate, while mayonnaise contributes most of the fat. The eggs, if included, add some protein; serve a moderate scoop with grilled meat and vegetables to make a balanced plate.

Choosing and cooking the potatoes

Potatoes: Waxy potatoes tend to keep their shape when boiled and folded into the dressing. All-purpose potatoes also work; check them with a fork so they are tender without breaking apart.

Water: Cover the potatoes by 2.5–5 cm so they cook evenly. After draining, let them cool completely before adding them to the mayonnaise mixture.

Building the dressing

Mayonnaise and lemon: Mayonnaise provides the creamy base, while fresh lemon juice brings acidity. The grated onion and crushed garlic distribute their flavour through the dressing.

Herbs and olives: Mint, coriander and spring onions add freshness, and olives contribute a salty, savoury note. Green olives are often used, but the recipe also works with black olives.

Keeping the potatoes intact

Gentle mixing: Once the potatoes are cool, fold them through the dressing rather than stirring vigorously. This helps the pieces stay whole and gives them an even coating.

Texture: Stop cooking as soon as a fork goes in easily. Overcooked potatoes can crumble when combined with the mayonnaise.

Chilling and serving

Chill: Refrigerate the covered salad for 1–2 hours or longer before serving. This makes it a useful make-ahead side and gives the dressing time to season the potatoes.

Pairing: Serve it with oven-roasted picanha, barbecue or grilled meat, as suggested for the recipe. Add the whole olives and extra chopped spring onions just before it goes to the table.

Optional eggs

Eggs: Chopped hard-boiled eggs are optional and make the salad more substantial. If you include them, mix in an extra 60 ml (1/4 cup) of mayonnaise as directed.

Without eggs: Leave them out for the version without egg pieces; the potato, olive and herb dressing remains the focus.

Recipe notes & tips

• Cut potatoes into similarly sized pieces so they cook at a similar rate.
• Add the vinegar while the drained potatoes are still warm, then let them cool fully.
• Taste the dressing before adding extra salt, as the olives can be salty.
• Fold the potatoes into the dressing gently to help them hold their shape.
• Chill the salad for at least 1–2 hours before serving.
• Keep some whole olives and chopped spring onions aside for the garnish.

Variations

• Use black olives: Swap them for green olives if you prefer their flavour.
• Choose parsley: Use chopped parsley instead of coriander as suggested in the recipe.
• Add eggs: Fold in chopped hard-boiled eggs with an extra 60 ml (1/4 cup) of mayonnaise.
• Adjust the herbs: Use the listed combination of mint, coriander and spring onions for a fresh, aromatic dressing.

Common mistakes to avoid

• Overcooking the potatoes: Stop when a fork pierces them easily so they do not crumble during mixing.
• Mixing while hot: Let the potatoes cool completely before adding them to the mayonnaise dressing.
• Stirring too firmly: Fold gently to keep the potato pieces intact.
• Skipping the chill: Refrigerate for 1–2 hours or longer so the salad is cold and the flavours can mingle.
• Adding salt without tasting: Check the dressing first, since the olives may already contribute plenty of salt.

How to store

Keep the salad covered in the refrigerator and eat within 3 days. Serve it cold; mayonnaise-based potato salad is not suited to reheating.

Frequently asked questions