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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 Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad, Side Dish
Cuisine: Brazilian
Keyword: barbecue, churrasco, grilling, holiday
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!!