Potato Salad - The Brasileira way

What could be better on a hot summer day than that old standby Potato Salad (Maionese).

Potato Salad (Brasilian style) is the first meal Judy's grandmother taught me to make. Her grandmother invented Maionese and it has become a Brasilian favourite ever since. Every Brasilian Family makes this meal at least once a week in the summer!!

Here is how to make 100% genuine Brasilian Maionese and all the trimmings. It is simple, economical and tasty.

Now you can make it too and compare it with Canadian Style.







Pick the potato(es) of your choice and peel it along with carrot(s).





Cut them in small pieces to cook faster.




When cooked mash the potatoes.





Add some mayonnaise to help mix the mashed potatoes.





Add the chopped (not too small) carrots.





Chop some onions.





Add to the mix.





Mix it all together.





Add some peas.





Add some chopped green pepper.





Mix well.





Take a can of tuna. (in water is best)





We added half the can here because we were making a small maionese.





Mix thoroughly.





We used a different brand of Mayonnaise but that doesn't matter. Use whatever you normally use.





Put in the bowl and mix well.





Now put a layer of mayonnaise on top and spread all over.





Now make a crater in the middle. The potato beside the dish shows the type we used.





Peel a tomato, thick, and coil it up in the crater to garnish the dish. Add parsley for colour.





Now put the finished dish ion the refrigerator to chill it.





Here is the finished dish along with "Eggs on a Horse". That is what Brasileiros call eggs on steak.





Now the table is set for a lovely summer lunch. See the cucumber on the plates too.


This is a great dish to compare with the Canadian version.

Recipe Variations.

Potatoes - use any type you like
Veggies - add any type you like
such as: Cucumber, Green Onions, Tomatoes, Peas, Corn, Cabbage, Carrots, Red Pepper, Green Pepper, etc.
Just be sure to chop them into small pieces.
Use whatever Mayonaise you like. I select very low fat, ultra light for health reasons.
Garnish with Tomato and parsley.
Add tuna (in water is best).
Let stand in the Refrigerator to blend the flavours.


As in the Canadian version you can add whatever pleases you and use as much or as little of any of the ingredients as to your taste. This was a small dish to serve two. If you have 30 or 40 of your best friends over for lunch just make more of the same.

If you do have a big party it would be fun to make both styles so they can all enjoy Canadian and Brasillian cooking.

Now it is your turn to make the maionese. Try it and let us know how you like it.

Judy was the chef here and Urso Branco just took photos! He was also chief taster too!



Photos by Urso Branco