Brazilian Potato Salad Aka

Print PrintShare with Friends


*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 Brasilian. I have had this served to me at many Brasilian cook-outs, called "churrasco" in Brasil, and have had it in restaurants both in the U.S. and Brasil - This version comes from the kitchen of my wonderful mother-in-law, Dona Alvina. She uses canned corn, but the canned corn in Brasil is diferent (firmer?) that what I've found in the US, so I use frozen corn.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 medium apple, peeled cored and finely diced (I use Gala or Fuji)
  • add   1/2 cup sliced green pimento-stuffed olives
  • add   salt and pepper, to taste (sometimes, I use Lawry's salt)
  • add   5-6 medium white rose potatoes or red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes (fist-size, not russet)
  • add   1 cup frozen corn kernels
  • add   1 cup frozen peas
  • add   1 cup carrots
  • add   1 cup mayonnaise, to taste (Best Foods or Helmans, that's what they have in Brasil)


  1. Adjust the proportions as you like.
  2. Toss to combine everything but mayonaise.
  3. Fold in mayonaise 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).