Brazilian Potato Salad Aka

“*THIS IS AN ADOPTED RECIPE AS OF 16 AUGUST 2006.* Pronounced "mayonais-ie" this is one of my favorite food discoveries as a wife of a Brazilian. I have had this served to me at many Brasilian cook-outs, called "churrasco" in Brazil, and have had it in restaurants both in the U.S. and Brazil - This version comes from the kitchen of my wonderful mother-in-law, Dona Alvina. She uses canned corn, but the canned corn in Brazil is different (firmer?) that what I've found in the US, so I use frozen corn.”

Ingredients Nutrition

  • 5 -6 medium white rose potatoes (fist-size, not russet) or 5 -6 medium red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes (fist-size, not russet)
  • 1 medium apple, peeled cored and finely diced (I use Gala or Fuji)
  • 1 cup carrot, cooked till tender but not mushy, diced into small cubes
  • 1 cup frozen peas, lightly blanched and cooled
  • 1 cup frozen corn kernels, defrosted
  • 1 cup mayonnaise, to taste (Best Foods or Hellman's, that's what they have in Brazil)
  • 12 cup sliced pimento-stuffed green olives
  • salt and pepper, to taste (sometimes, I use Lawry's salt)


  1. Adjust the proportions as you like.
  2. Toss to combine everything but mayonnaise.
  3. Fold in mayonnaise and correct the seasonings.
  4. Garnish with whole or sliced pimento-stuffed green olives.
  5. (Prep time assumes you have already boiled and cooled the potatoes and other vegetables).

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