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."
photo by Dienia B. photo by Dienia B.
photo by Dienia B.
photo by justcallmejulie photo by justcallmejulie
Ready In:


  • 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)


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

Questions & Replies

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  1. this salad is sooo easy , i used frozen peas and carrots as well as frozen corn , i love the combo , ive never had potato salad this way before but its now in my rotation try this one tell your mil thanks . south american leg of quest cakepops on parade
  2. I wrote a review an hour ago but forgot my star rating. I loved this salad and it went particularly well with a grilled chicken breast seasoned to the hilt. It tastes identical to the Maionese I used to eat in Brazil, at parties and churrascarias. Brigadao! This took me back instantly, very nice!
  3. Tried it with a mix of mayo and sour cream- don't like mayo much, and skipped on the corn. (never had it with corn, I will have to try it) and tast-y! All of your recipes are!
  4. It was very nice but I thought it neded something so I added some green beans, finely chopped onions and a little parsley. I used regular olives instead of the stuffed ones and it was fine.
  5. This was a nice variation as bikerchick said, but I felt it could have had more flavor. It had a very healthy appeal to it, but I would have appreciated more *oomph*.. I guess that is expected when you are so use to eating spicy and flavorful dishes *lol*. It's a great salad. The apples add a really nice touch, and I lovveee peas. Next time, I think it would be nice to have more texture, so I would use small matchstick carrots, and not cook them at all. Thanks for the recipe :)



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