Easy Brazilian Potato Mayonnaise Salad – Perfect for BBQs and Side Dishes
This creamy and flavorful Brazilian-style mayonnaise salad is made with potatoes, eggs, olives, and veggies — ready in under 30 minutes! Perfect as a BBQ side or everyday meal.
Equipment
- 1 Egg Slicer
- 1 Vegetable Peeler
Ingredients
- 5 Potatoes
- 1/2 Small Onion
- 3 Eggs
- 1 tbsp Garlic Salt or Salt
- 1 tsp Paprika
- 1 tsp Cayenne Pepper
- 1/2 cup Olives
- 5 tbsp Mayonnaise
- 1/2 tbsp Yellow Mustard
- 1 Spring Onion
Instructions
Preparing the Potatoes
- Peel and cube the potatoes. Medium to small cubes.
- Cook the potatoes in boiling water for about 5 minutes or until al dente.
- Once cooked remove from heat and run it under cold water to stock the cooking process. Strain it and let it cool down completely.
Eggs
- Cook in boiling water for about 5 minutes.
- Remove from heat and let it cool.
- Peel and chop.
Chop
- Chop in small pieces onions and olives and spring onion if using then set aside.
Combining
- In a large serving dish add the potatoes and onions, combine with mayonnaise and mustard.
- Add garlic salt, paprika and cayenne pepper and mix.
- Finish with the eggs and spring onion.
- Gently mix.
- Refrigerate until serving.
Video
Notes
To speed up the process after cooking the potatoes place them in the fridge for a few minutes to cool them down completely.
Eggs preferably hard boiled, if the yolk is running once mixed it won't look as nice.
Always leave eggs to be added last and mix gently to prevent breaking them.
Always leave eggs to be added last and mix gently to prevent breaking them.