Every Brazilian family barbecue has a bowl of this potato salad on the table, and once you try it you will understand why. Tender potatoes, boiled eggs and onion in a creamy dressing of mayonnaise, mustard and vinegar — simple ingredients, perfectly balanced.
What sets the Brazilian version apart is the richness: the boiled eggs folded in, the paprika in the dressing, and a generous hand with the mayonnaise. It is made ahead and served cold, which makes it the ideal potluck and picnic dish — the flavor actually improves after a few hours in the fridge.
It pairs with everything from grilled meats to roasted vegetables, and it is endlessly adaptable: diced ham, crispy bacon or chopped pickles all make excellent additions.
Brazilian Potato Salad Recipe
Prep time: 20 minutes · Cook time: 20 minutes · Total: 40 minutes (plus chilling) · Servings: 4 · Calories: ~231 per serving
Ingredients
- 1 pound potatoes, peeled
- 4 boiled eggs
- 1½ cups mayonnaise
- 1 tablespoon mustard
- 1 tablespoon white vinegar
- 2 onions, chopped
- Salt, black pepper and paprika, to taste
- Sliced green onions, to taste
Instructions
- Cover the peeled potatoes with water in a large pot and bring to a boil, then reduce the heat, cover, and cook gently until soft but not mushy.
- Drain and let the potatoes cool until just warm.
- Cut them into small cubes, place in a serving dish and add the chopped onions.
- Whisk the mayonnaise with the vinegar, mustard, salt, pepper and paprika, pour over the potatoes and mix gently.
- Chop the boiled eggs and fold them in.
- Scatter green onions on top, cover, and refrigerate until serving time.
Recipe Notes
- Diced ham, crumbled bacon, chopped pickles, bell pepper or even diced apple are all welcome additions.
- Vegan mayo makes it plant-friendly (skip the eggs); apple cider or red wine vinegar work in place of white.
- Keeps 3 to 4 days refrigerated in an airtight container.
- Dress the potatoes while still slightly warm — they absorb the flavors better.
