Potato Salad Brazilian Recipes

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BRAZILIAN POTATO SALAD (WITH MAYONNAISE)



Brazilian Potato Salad (With Mayonnaise) image

Our Brazilian Potato Salad is an easy family recipe made with mayonnaise, lime juice, olives, garlic, onions, and herbs. It's a great summer side dish, ideal for serving with grilled meats just like this best potato salad without mayo!

Provided by Denise Browning

Categories     Side Dish

Time 30m

Number Of Ingredients 13

2.2 pounds potatoes
1 pinch salt (plus enough to taste)
1 tablespoon apple cider vinegar
1 cup mayonnaise (You may use light mayo for making a light potato salad)
Ground black pepper ( to taste)
4 tablespoons fresh lime juice
1 clove garlic (minced and mashed into a paste)
1/4 large white onion (finely grated)
1/2 cup good-quality chopped olives
2 tablespoons chopped fresh mint
3 tablespoons chopped cilantro (or parsley if desired)
3 tablespoons chopped green onions (plus more to garnish salad)
2 large hard-boiled eggs (chopped (optional))

Steps:

  • To make the best potato salad with mayo, place potatoes in a large pot with enough water to cover by at least 1-2 inches. Bring to a boil over high heat, add a good pinch of salt, and reduce heat to medium-low.
  • Cook for about 8-10 minutes or until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse them.
  • Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and let cool completely.
  • Meanwhile, in a separate large bowl combine mayonnaise, salt and pepper to taste, lime juice, garlic, grated onion, chopped olives (green olives are usually used in this dish although I used Kalamata olives for mine), mint, cilantro (or parsley), and green onions. If desired, combine the chopped hard-boiled eggs (in this case, stir in an additional 1/4 cup of mayo into the mixture).
  • Add cool potatoes to the mayo mixture, stirring gently to combine. Cover and chill for 1 to 2 hours (or more) before serving.
  • Garnish top of the Brazilian potato salad with whole olives and chopped green onions. Enjoy!

Nutrition Facts : Calories 406 kcal, Carbohydrate 32 g, Protein 4 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 431 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving

CRISPY SNAPPER WITH POTATO SALAD



Crispy Snapper with Potato Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch chunks
Kosher salt
1/4 cup red wine vinegar
1/4 cup chopped pickled hot cherry peppers
1/4 cup chopped pitted kalamata olives
1 stalk celery, thinly sliced, plus 1/2 cup celery leaves
1 clove garlic, finely grated
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 1/4 pounds red snapper fillet (1 large piece or 4 small fillets)
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Put the potatoes in a medium saucepan and cover with water by about 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until just tender, 10 to 12 minutes.
  • Combine the vinegar, cherry peppers, olives, sliced celery and garlic in a large bowl. Drain the potatoes well; add to the bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss.
  • Gently drag the blade of a knife back and forth across the fish skin to remove any moisture or remaining scales. Score the fish skin, making shallow diagonal slits about 3/4 inch apart (this prevents the fish from curling when cooked). If you have a large fillet, cut it into 4 pieces. Season the fish with salt and pepper.
  • Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish skin-side down and immediately press with a spatula to prevent it from curling. Cook, rotating the skillet occasionally so the fish cooks evenly, until the skin is browned and crisp and the flesh is cooked about two-thirds of the way up the sides, 3 to 4 minutes. Flip and continue cooking until just cooked through, about 1 more minute. Immediately transfer to a paper towel-lined plate.
  • Add the parsley and celery leaves to the potato salad and toss; season with salt and pepper. Divide the fish and potato salad among plates; serve with lemon wedges.

Nutrition Facts : Calories 460, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 767 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Sugar 4 grams, Protein 31 grams

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

POTATO SALAD (BRAZILIAN)



Potato Salad (Brazilian) image

Make and share this Potato Salad (Brazilian) recipe from Food.com.

Provided by JustJanS

Categories     Potato

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs potatoes, cut into 1 inch cubes
1 lb carrot, cut into 1/2 inch cubes
1 clove garlic, crushed
1 teaspoon salt
2 hard-boiled eggs, sliced
1 cup cooked peas, cooled and drained
1 green apple, like granny smith,peeled,cored and cut into 1/4 inch dice
1/2 cup seedless raisin
1 cup mayonnaise
chopped parsley (to garnish)

Steps:

  • Cook the potatoes and carrots in boiling water with garlic and salt, until tender-about 12 minutes.
  • Drain and cool.
  • In a large bowl, combine cooled vegetables, eggs, peas, diced apple and raisins.
  • Sir through the mayonnaise gently but thoroughly.
  • Scatter with the chopped parsley and serve.
  • Green olives can be added too, if you wish.

Nutrition Facts : Calories 596.2, Fat 23, SaturatedFat 3.8, Cholesterol 121.3, Sodium 1125.9, Carbohydrate 90.5, Fiber 11.9, Sugar 27.7, Protein 12.2

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)



Brazilian Chicken Salad (Salpicao de Frango) image

This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.

Provided by Mia

Categories     Salad

Time 20m

Yield 8

Number Of Ingredients 15

1 pound coarsely shredded cooked chicken
1 (8 ounce) can whole kernel corn, drained
1 cup pitted green olives, chopped
¾ cup golden raisins
2 carrots, grated
1 stalk celery, finely chopped
¼ green apple, finely chopped
4 tablespoons heavy cream
1 tablespoon Dijon mustard
1 pinch white sugar
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste
2 large lettuce leaves
4 sprigs watercress
2 cups shoestring potato sticks

Steps:

  • Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
  • Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
  • Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 30.9 g, Cholesterol 54.5 mg, Fat 19 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 427.3 mg, Sugar 11.5 g

MAIONESE BRAZILIAN POTATO SALAD



Maionese Brazilian Potato Salad image

This potato salad seems lighter than the American version in my opinion, and is great eaten chilled on a hot day. Use the olives of your choice, but kalamata would be too strong. You can substitute many vegetables with frozen defrosted ones to save time. Where I said "1/3 cup" I mean a handful, but recipezaar did not like that, so 1/3 cup it is.

Provided by djunqx

Categories     Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

4 -5 large potatoes, peeled
2 carrots
1/3 cup green beans
1 cup peas
10 olives, diced
1/3 cup hearts of palm, chopped
1 (12 ounce) jar mayonnaise
1 tablespoon chopped green onion
1 dash olive oil
1 pinch chopped parsley (optional)
salt and pepper

Steps:

  • Rinse the potatoes, cube, boil until tender but not mushy.
  • Peel and dice the carrots, cook until tender.
  • Chop the green beans (I use frozen, defrosted, precooked ones) to size preferred. Place in bowl with cooked carrots, add defrosted peas and diced palm hearts(You can get them at specialty stores, and Trader Joes and Cost Plus often carry them) and olives.
  • To the bowl, now add your potatoes, oil, onion, salt, pepper, and parsley. Slowly fold in the mayonnaise, you may not need all of it as it is to taste.
  • The salad does not taste incredible right after mixing, you will need to let it set in the fridge, covered, until cool, or even overnight.

Nutrition Facts : Calories 141.6, Fat 0.9, SaturatedFat 0.1, Sodium 71.1, Carbohydrate 30.2, Fiber 4.8, Sugar 2.8, Protein 4.2

BRAZILIAN POTATO SALAD



Brazilian Potato Salad image

This recipe includes sweet potatoes and black beans with a simple mayonnaise dressing. I have not tried this yet but is sure sounds good. From recipelink.com

Provided by cookiedog

Categories     Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs sweet potatoes
1 tablespoon salt
1/2 cup drained and rinsed black beans
1/2 red onion, chopped
1/4 cup fresh cilantro, chopped
1/2 cup mayonnaise
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Scrub the sweet potatoes and cut off the ends. Place in a large saucepan and cover with water. Sprinkle with 1 tablespoon salt and cover. Bring to a gentle boil and boil for 20 to 30 minutes or until tender. Drain and let stand until the sweet potatoes are cool enough to handle.
  • Peel the sweet potatoes and cut into cubes in a bowl. Add the black beans, onion and cilantro and toss to mix.
  • Whisk the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, red wine vinegar, 1/2 teaspoon salt and pepper in a bowl. Pour over the warm sweet potato mixture and toss to coat.
  • Cover and chill until ready to serve.

Nutrition Facts : Calories 271.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 5.1, Sodium 1599.1, Carbohydrate 39.8, Fiber 6, Sugar 8.1, Protein 4

BRAZILIAN POTATO SALAD AKA



Brazilian Potato Salad Aka image

*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.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

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)
1/2 cup sliced pimento-stuffed green olives
salt and pepper, to taste (sometimes, I use Lawry's salt)

Steps:

  • 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).

BRAZILIAN POTATO SALAD



Brazilian Potato Salad image

This recipe was given to me by my best friend who lived in Brazil for a while. Its a great barbecue side dish or potluck dish. *Measurements are approximate and are to taste* I personally like more lemon than stated below. This salad is supposed to be a little tart.

Provided by chef FIFI

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb red potatoes (regular potatoes will suffice)
1 green onion
1/4 limes or 1/4 lemon
3 tablespoons mayonnaise
1 stalk celery
1/2 carrot, grated
salt and pepper

Steps:

  • Cut potatoes in medium wedges and cook in salted water until done, but not smooshy soft.
  • Drain.
  • Put cooked potatoes into a bowl, while still hot, squeeze lemon over them (I'm estimating it at 1/2 to a whole lemon so add incrementally and taste); stir.
  • Let cool.
  • Meanwhile chop up celery and green onion.
  • Once cooled add the mayonnaise,add celery and green onions, then shaved carrot stalk with a vegetable peeler, Stir until mixed but do not over stir or potatoes will become mushy.
  • Add salt and pepper to taste.
  • Refrigerate for at least 1 hour to let the flavors meld.

Nutrition Facts : Calories 87.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 66.1, Carbohydrate 14.9, Fiber 1.7, Sugar 1.7, Protein 1.6

MOM'S RUSSIAN POTATO SALAD



Mom's Russian Potato Salad image

This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal.

Provided by Jane Garrison

Categories     Salad     Potato Salad Recipes     No Mayo

Time 2h40m

Yield 6

Number Of Ingredients 8

5 small beets
2 potatoes
1 carrot, peeled
¼ cup chopped onion
1 dill pickle, chopped
½ cup sauerkraut, drained
3 tablespoons olive oil
salt to taste

Steps:

  • Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

Nutrition Facts : Calories 95 calories, Carbohydrate 8 g, Fat 6.9 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 261.9 mg, Sugar 4.8 g

SIMPLE PARISIAN-STYLE POTATO SALAD



Simple Parisian-Style Potato Salad image

A simple and fresher version of potato salad that's perfect for summer cookouts, picnics, or anytime you want a delicious side dish.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 pounds baby Yukon Gold potatoes, unpeeled
salt to taste
1 bay leaf
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
salt and ground black pepper to taste
¼ cup finely chopped shallots
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
  • Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
  • Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
  • Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
  • Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 28.6 g, Fat 9.5 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 31.7 mg, Sugar 0.2 g

BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

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BRAZILIAN-STYLE BARBECUE RECIPE WITH POTATO SALAD
2017-06-14 Preparation. 1 Mix together all the ingredients for the vinaigrette and set aside.; 2 Mix together all the ingredients for the potato salad and set aside.; 3 You need everything ready for when the meat goes on the fire; it goes pretty quickly once it’s on.; 4 The barbecue itself needs to be hot, with enough coals to keep going for a while. It is handy to have a new pile of …
From foodchannel.com


BRAZILIAN POTATO SALAD | RECIPE | POTATO SALAD, POTATOES, RECIPES
Jun 24, 2016 - - Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add a good pinch of salt, and reduce heat to medium-low. Cook for about 8-10 minutes or until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse them. Transfer potatoes to a larg…
From pinterest.com


CAULIFLOWER 'POTATO' SALAD RECIPE
2022-06-09 1. Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook for 5 to 7 minutes, until tender. Drain well and cool to …
From today.com


BRAZILIAN POTATO SALAD - YOUTUBE
Join Chef Vivien from the Pier Room at Lazy Acres Market in Hermosa Beach, California as she teaches us how to make this very popular side dish: potato salad...
From youtube.com


POTATO SALAD à LA BRAZIL | RECIPES WIKI | FANDOM
2 lbs white potatoes 1 lb carrots 2 hard boiled eggs 1 cup mayonnaise 1 can green peas salt with garlic chopped parsley 1 green apple ½ cup seedless raisins Cook the potatoes and carrots for 5 minutes with salt and garlic. Cut potatoes into 1-inch cubes and carrots into ½-inch cubes. Peel the green apple, remove the core and dice apple into ¼-inch cubes. Combine the diced …
From recipes.fandom.com


PUBLIX POTATO SALAD INGREDIENTS - THERESCIPES.INFO
Recipe Details | Publix Super Markets tip www.publix.com. Ingredients 3 lb baby red potatoes, quartered 4 hard-cooked, peeled eggs 2 tablespoons Italian parsley, chopped 8 oz trinity mix (fresh diced onions, bell peppers, celery) ¼ cup dill relish ½ cup light mayonnaise 2 tablespoons Dijon mustard 1 tablespoon apple cider (or white) vinegar 1 ½ teaspoons kosher salt, divided …
From therecipes.info


HOW TO MAKE SALPICãO DE FRANGO (BRAZILIAN CHICKEN SALAD)
Instructions. Season the chicken breasts with some salt and pepper, and set aside. Then, heat up the olive oil using the ‘saute’ function of your instant pot. When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins. Add the chicken, and brown both sides – …
From braziliankitchenabroad.com


BRAZILIAN POTATO SALAD - GLUTEN FREE RECIPES
Brazilian Potato Salad is a gluten free, dairy free, and whole 30 side dish. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 305 calories, 3g of protein, and 19g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick ...
From fooddiez.com


17+ POPULAR AND EASY BRAZILIAN SIDE DISHES - LACADEMIE
2022-04-26 3. Salted Cod Salad. When it comes to Brazilian side dishes, you mustn’t miss salted cod salad because the salad is a light point in your meals when it is made with a great combo of mild saltiness stemmed from the fish and the sweetness from the magic mixture of tomatoes, olive oil, and onions. The main ingredient is salted cod, but the dish ...
From lacademie.com


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Top Asked Questions

What is a Brazilian potato salad?
Our Brazilian Potato Salad is a family recipe made from cubed potatoes, mayonnaise, lime juice, olives, garlic, onions, and herbs. It's a great summer side dish, ideal for accompanying grilled meats! 1/2 cup good-quality chopped olives (I used Kalamata olives but you can use green olives, if desired), plus 3 whole olives to garnish salad
What do you put on your potato salad?
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!!!!!
How many olives do you put in a potato salad?
1/2 cup good-quality chopped olives (I used Kalamata olives but you can use green olives, if desired), plus 3 whole olives to garnish salad Place potatoes in a large pot with enough water to cover by several inches.
What to eat in Brazil?
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.

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