- Prepare the Ingredients
Gather: 2 lbs Yukon Gold potatoes, 3 large eggs, 2 minced garlic cloves, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 3/4 cup neutral oil, 1 tbsp white vinegar, 1/2 cup finely chopped flat-leaf parsley, 1/4 cup finely sliced green onions, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper.
- Cook the Potatoes & Eggs
Place the whole, unpeeled potatoes in a large pot and cover with cold water by 2 inches. Add a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, or until a knife pierces the center with little resistance. In the last 10 minutes, carefully add the eggs to the pot to hard-boil. Drain everything and let cool for 15-20 minutes until just warm.
- Make the Garlic Mayonnaise
Peel the hard-boiled eggs. Separate one yolk into a medium bowl (save the whites). Add the minced garlic, lemon juice, Dijon mustard, and a pinch of salt. Whisk vigorously to combine. While whisking constantly, slowly drizzle in the oil, drop by drop at first, then in a thin, steady stream until a thick, emulsified mayonnaise forms.
- Combine & Season the Salad
Peel the warm potatoes and place them in a large mixing bowl. Using a fork, gently crush them into a mix of small chunks and creamy bits. Finely chop the remaining egg whites and whole eggs and add to the bowl. Pour in the homemade garlic mayo, white vinegar, parsley, green onions, salt, and pepper. Fold everything together gently until just combined. Taste and adjust seasoning.
- Chill & Serve
Transfer the finished salad to a serving bowl. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it one final gentle stir. Garnish with an extra sprinkle of parsley if desired, and enjoy cool as the perfect creamy counterpoint to grilled meats or on its own.
- Calories:320 kcal
- Protein:6 g
- Carbohydrates:28 g
- Sugar:2 g
- Salt:0.6 g
- Energy:1340 kJ
- Fat:21 g
If you think you know potato salad, prepare for a revelation. The first time I had a proper brazilian potato salad at a backyard churrasco in São Paulo, it was a moment of delicious clarity. While its American cousin often leans on mustard and relish, this version is all about lush creaminess, bright pops of fresh herbs, and a flavor so satisfying you can’t stop scooping. Unlike a simple side dish, this condiment, known locally as maionese, is a cornerstone of Brazilian barbecues, a celebration dish with a surprisingly simple soul.
The Heart of the Party: The Story Behind This Brazilian Potato Salad
In Brazil, a good barbecue, or churrasco, is a social event that revolves around fire, meat, and a collection of essential side dishes called acompanhamentos. A classic brazilian mayonnaise salad sits proudly among them. This isn’t just a recipe; it’s a culinary heirloom passed down through generations. Every family has its own touch—a little extra parsley, a splash of vinegar for punch, or the perfect ratio of egg to potato—but the goal is always the same: a cool, creamy, refreshing counterpoint to the smoky, salty meats from the grill.
What Truly Sets This Condiment Apart
So, what makes this creamy mixture so special? First, the texture. The potatoes are boiled just until tender, then gently crushed with the tines of a fork while still warm, creating a wonderful interplay of soft chunks and silky, almost mashed, potato that drinks up the dressing. The second key is the symphony of fresh herbs. Think of it less as a potato salad and more as a fragrant, creamy garden. Finally, while store-bought mayo can work, the real magic happens when it’s freshly made and emulsified with sharp, aromatic garlic.
The Pro-Tip: Respect the Spud’s Heat
My biggest “aha!” moment came from a Brazilian friend who scolded me for chilling my potatoes too quickly. Here’s the game-changer: after boiling and draining, let your potatoes cool for 15-20 minutes—just enough so they won’t cook the eggs but are still warm to the touch. This warmth helps them absorb the flavors of the vinaigrette and herbs more deeply than cold potatoes ever could. It’s a small step that makes a monumental difference in your brazilian potato salad recipe.
Serving & Pairing: Beyond the Grill
Obviously, it’s a non-negotiable alongside picanha or chicken hearts hot off the grill. But its versatility is a beautiful secret. Try it as a rich, cool topping for a juicy burger, or serve it with a simple green salad for a light lunch. For a truly authentic pairing, pour a crisp, slightly bitter Skol beer or a tall glass of sugar-cane juice (caldo de cana). It’s also a welcome addition to any potluck or picnic table, where it’s guaranteed to win new fans.
Make It Your Own: Variations & Substitutions
The beauty of this dish is its adaptability. For a lighter brazilian mayonnaise salad, swap half the mayo for Greek yogurt. Add a can of drained, flaked tuna for a protein-packed meal. Vegetarians can rejoice—it’s already perfect as-is, but folding in cooked green peas or finely diced carrots adds color and sweetness. Feeling adventurous? A spoonful of Dijon mustard or a finely chopped jalapeño can add a welcome kick. Explore more ideas for creative sides in our recipe collection.
Make-Ahead & Storage Wisdom
This salad is a busy cook’s dream. You can prepare it a full day in advance; in fact, letting it rest overnight in the fridge allows the flavors to marry and intensify beautifully. Store it in an airtight container for up to 3 days. Give it a gentle stir before serving to redistribute any dressing that may have settled. I do not recommend freezing it, as the mayonnaise base will separate and the potatoes will become watery.
Frequently Asked Questions
Can I use store-bought mayonnaise?
You absolutely can for convenience, and it will still be delicious. However, for the most authentic and vibrant flavor, taking the extra 5 minutes to make a simple homemade mayo with garlic is transformative. For a deep dive into the science of emulsions, check out this guide from Serious Eats.
What are the best potatoes to use?
Yukon Golds are my gold standard for this dish. They have a naturally buttery flavor and a waxy texture that holds its shape while still getting creamy. Russets will work but can become too fluffy and starchy.
Why add vinegar?
The small amount of white vinegar or lime juice isn’t meant to make the salad taste sour. It acts as a brightening agent, cutting through the richness of the mayo and oil, and preventing the flavors from tasting flat.
And that’s it! The keys to an unforgettable Brazilian potato salad are now in your hands. It’s a dish built for sharing, for long, lazy afternoons with friends, and for turning a simple meal into a celebration. So go ahead, boil those potatoes, chop that parsley with abandon, and get ready for the compliments to roll in. I’d love to hear how your version turns out—leave a comment below and tell me all about it!
