Discover how to make traditional Salada de Maionese! This creamy, vibrant, and refreshing Brazilian potato salad features tender potatoes, crisp mixed vegetables, and a tangy mayo-mustard dressing. Perfect for barbecues, holidays, and family gatherings.
If there is one side dish that I love at my local Brazilian restaurant, it is Salada de Maionese (Brazilian Potato Salad). Creamy, vibrant, comforting, and wonderfully refreshing, this classic dish bridges the gap between a rich, velvety potato salad and a crisp vegetable medley. This potato salad pairs so well with salty meats, and can be made ahead of time for dinners, parties, and potlucks.
When it comes to Brazilian Potato Salad, every household has its own cherished variation—some add diced green apples for a touch of sweetness, others toss in hard-boiled eggs or green olives. For me, I do love to add green apples, and raisins, but for this particular version, I went more traditional for my kids. Regardless, the core ingredients remain the same: uniformly diced potatoes, creamy mayo, and a touch of tanginess served chilled. Best of all, it comes together easily with everyday ingredients you probably already have in your kitchen.
Why You’ll Love This Recipe
- Incredibily Creamy & Tangy: The secret combination of mayonnaise, Dijon mustard, and apple cider vinegar creates a perfectly balanced dressing that isn’t too heavy.
- The Ultimate Make-Ahead Dish: This salad actually tastes better after chilling in the fridge, making it a stress-free option for hosting.
- Crowd-Pleasing Side: Whether paired with grilled meats (churrasco) or holiday turkey, it complements almost any main course.
- Budget-Friendly: Made with simple, accessible ingredients like russet potatoes and frozen vegetables.
Ingredients
- 3 lbs Russet potatoes, peeled and diced
- 1 bag Frozen mixed vegetables (carrots, peas, corn), steamed and cooled
- 1 1/4 cups Mayonnaise *use 1 cup for a less creamier version.
- 2 tablespoons Apple cider vinegar (divided)
- 1 tablespoon Dijon mustard
- 1/4 cup Fresh parsley, finely chopped
- Salt and freshly ground black pepper to taste
Quick How-To Summary
- Boil: Cook diced russet potatoes in salted cold water until just fork-tender (8-12 mins); drain well.
- Prep Veggies: Steam frozen mixed vegetables, drain thoroughly, pat dry with paper towels, and let cool.
- Season: Toss warm potatoes with 1 tablespoon of apple cider vinegar and a pinch of salt; let cool for 10-15 minutes.
- Mix Dressing: Whisk together mayonnaise, Dijon mustard, and the remaining 1 tablespoon of apple cider vinegar.
- Combine: Gently fold the cooled vegetables, parsley, and dressing into the potatoes. Season with salt and pepper.
- Chill: Cover and refrigerate for at least 1 to 2 hours before serving cold.
Variations & Customizations
- Add Hard-Boiled Eggs: Many traditional Brazilian recipes fold in 2 to 3 chopped hard-boiled eggs for extra richness and texture.
- Fruit Addition: Toss in 1/2 cup of finely diced green apple or raisins for a classic sweet-and-savory Brazilian touch.
- Green Olives: Finely chop up some pitted green olives and mix them in for a briny, savory kick.
- Herb Swap: If you aren’t a fan of parsley, finely chopped fresh cilantro or green onions work wonderfully as well.
Storage & Make-Ahead Tips
- Make-Ahead: You can make this salad up to 24 hours in advance. In fact, resting overnight allows the flavors to deepen significantly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: Do not freeze this recipe. Mayonnaise and potatoes do not thaw well and will separate into a watery, unappealing texture.
Frequently Asked Questions (FAQs)
Can I use a different type of potato?
Yes! While this recipe uses russet potatoes, you can also use waxy varieties like Yukon Gold or red potatoes. Waxy potatoes hold their shape better and won’t break down as easily if overcooked, but russets absorb the vinegar and dressing flavors exceptionally well. Just be sure to watch russets closely so they don’t get mushy.
Why do I need to add vinegar to warm potatoes?
Tossing warm potatoes in vinegar allows the starch molecules to open up and absorb the acidity. This flavors the potato all the way through, rather than just coating the outside with dressing.
Can I use light mayonnaise or Greek yogurt?
You can use light mayonnaise with good results. While Greek yogurt can be used as a substitute for part of the mayo for a tangier profile, it will alter the traditional flavor of authentic Salada de Maionese.
More Tasty Salad Options to Try Today
- Chipotle Lime Corn Salad
- Mediterranean Chick Pea Salad
- Cheeseburger Salad
- Three Bean Salad
- Pepperoni Pizza Pasta Salad
Traditional Brazilian Potato Salad (Salada de Maionese)
Equipment
- cutting board & knife
- stock pot
- Stovetop
- Microwave
- Potato peeler
- Measuring Cups & spoons
- large mixing bowl
- Wooden Spoon
Ingredients
- 3 pounds Russet potatoes peeled and diced
- 1 bag Frozen mixed vegetables (carrots, peas, corn) steamed and cooled
- 1¼ cups Mayonnaise (use 1 cup for a less creamy version)
- 2 tablespoons Apple cider vinegar (divided)
- 1 tablespoon Dijon mustard
- ¼ cup Fresh parsley finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Place the peeled and diced Russet potatoes in a large pot of salted water. Bring to a boil and cook until just tender when pierced with a fork (about 10–12 minutes). Be careful not to overcook them so they don't turn to mush.
- Drain the potatoes thoroughly. While they are still warm, gently toss them with 1 tablespoon of apple cider vinegar and a pinch of salt. Let them cool completely.
- Microwave/steam the frozen mixed vegetables until tender-crisp. Immediately rinse them under cold water to stop the cooking process and cool them down, then pat dry.
- In a large bowl, add the potatoes, mayo, vegetables, remaining vinegar, mustard, salt, and pepper; combine with a wooden spoon
- Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
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