Brazilian Potato Salad

This Brazilian Potato salad is a classic side dish in Brazilian gatherings, especially churrasco barbecues. This cool and creamy dish is perfect for feeding a crowd, and the best part is – you only need about four ingredients to make it. It’s an easy potato dish that pairs with everything all year long, from summer barbecues to holiday parties.

Brazilian Potato Salad garnished with parsley

Oi Gente!!

Brazilian potato salad, is a mayonnaise-base potato salad, that we call maionese de batata in Portuguese. It’s one of the side dishes you will certainly find at a Brazilian barbecue party. It’s served alongside rice, molho a campanha (Brazilian Salsa), farofa, and of course, all things grilled.

On your next bbq party, make sure to try this delicious Maionese de Batata.

I hope you like it as much as I do!

Bom Apetite!

What’s Special About Brazilian Potato Salad?

Carrots, meus amigos.

Carrots have always been an inevitable ingredient in all Brazilian potato salads I’ve had growing up in Brazil. The simplest version has just potatoes, carrots, mayo and some salt and pepper.

Sometimes, we get sassy and also add chopped olives, shaved onions, some peas, parsley, and even apples or raisins for the holidays. All variations are seriously soooooo good!!!!!

Brazilian Potato Salad Ingredients

All you need to make the simple version of maionese de batata, are these four ingredients:

  • Yellow potatoes
  • Carrots 
  • Mayonnaise
  • Fresh parsley

But you can also add:

  • Sliced green olives
  • Shaved onion
  • Boiled eggs
  • Corn
  • Frozen peas, thawed
  • Raisins
  • And seriously, so much more!

Tips for Making Brazilian Potato Salad

Dice evenly. In order to ensure the potatoes and the carrots cook evenly, you need to dice them roughly the same size. My preference is to cut them into half-inch size cubes, this way they’re not too small, or too big.

Don’t overcook. You’ll want to cook your potatoes and carrots together until they’re tender, but not mushy. The potatoes will be softer than the carrots, so the best way is to check a chunk of potato, and when it’s tender all the way through when pierced with a fork you’re good. The carrots will still have a little “give” which is totally fine. When the potatoes are cooked, drain the veggies with a strainer and run some cold water over to stop the cooking process and stop the potatoes from cooking and potentially overcooking with the residual heat.

Let it cool. Because this is a mayonnaise-base potato salad, we need to make sure the veggies are completely cool before you proceed with adding the mayo. This will ensure you’re not cooking the mayonnaise with any residual heat from the veggies, which can look and taste a bit weird.

Mayo to taste. The recipe calls for 1/2 cup of mayo, but you can add more or less depending on how creamy you like it.

What to serve with this Brazilian Potato Salad?

Mixing Brazilian potato salad in a bowl

More great salad recipes:


5 from 34 votes

Brazilian Potato Salad

This Brazilian Potato salad is a classic side dish in Brazilian gatherings, especially churrasco barbecues. This cool and creamy dish is made with only four ingredients, and it's perfect for feeding a crowd. It's an easy potato dish that pairs with everything, all year long from summer barbecues to holiday parties.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 portions
Author: Aline Shaw


  • 2 lbs of yellow potatoes peeled and diced
  • 3 cups large carrots peeled and diced
  • 1/2 cup mayonnaise or more if you like it creamier
  • 1/4 cup of chopped parsley
  • salt and pepper to taste


  • Place the diced potatoes and carrots in a medium to large pan, then add enough cold water to cover. Season generously with salt, and place over medium heat and bring to gentle a boil.
  • Cook until the potatoes and carrots are tender all the way through when gently pierced with a fork.
  • When they are cooked, remove the pan from the heat and drain the hot water.
  • Place the cooked carrots and potatoes in a strainer, and run some cold water to stop the cooking process and avoid the potatoes to overcook with the residual heat.
  • When the carrots and potatoes are cool to touch, stop the water and let them sit for a few minutes in the strainer to drain.
  • Add the cooled potatoes to a large bowl, season with salt and pepper, and mix in the mayonnaise and the chopped parsley.
  • Cover and refrigerate a few hours before serving.

Bom Apetite!!

    Did you make this recipe? Show me how it turned out! Snap a photo and share with me on Instagram tagging @aline_shaw!

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    1. 5 stars
      I made this for company that came over, who do not like crunchy vegetables in their potato salad. They absolutely loved it, and so did I. I did tweak it a bit by adding one and a half tablespoons of honey mustard, and one hard boiled egg. It was really delicious

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