Potato Salad Brazilian
Discover the vibrant flavors of Potato Salad Brazilian, a twist on a classic side dish that combines creamy, zesty, and fresh elements for a crowd-pleasing favorite. This recipe features tender cubes of potatoes and carrots, sweet pops of green peas, and protein-packed bites of hard-boiled eggs, all tossed in a luscious homemade dressing made with mayonnaise, olive oil, lime juice, and aromatic parsley. Simple yet packed with flavor, this chilled potato salad stands out with its bright and refreshing ingredients, perfect for summer cookouts, picnics, or family gatherings. Ready in under an hour and bursting with color and bold Brazilian-inspired flair, this potato salad is sure to steal the spotlight at your table!
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Recipe Information
Ingredients
- 6 medium-sized potatoes
- 2 medium-sized carrots
- 1 cup green peas
- 3 large hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons, chopped parsley
- 2 stalks, chopped green onions
- 1 teaspoon or to taste salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and carrots, then cut them into small cubes of roughly the same size to ensure even cooking.
In a large pot, bring water to a boil and add 1 teaspoon of salt. Cook the cubed potatoes and carrots until tender but still holding their shape, about 10-12 minutes. Drain and let them cool completely.
While the potatoes and carrots are cooking, prepare the peas. If using fresh peas, blanch them in boiling water for 2-3 minutes or until tender, then drain and cool. If using frozen peas, thaw them in warm water and drain.
Peel the hard-boiled eggs and chop them into small pieces.
In a large mixing bowl, combine the cooled potatoes, carrots, peas, and chopped eggs.
In a smaller bowl, whisk together the mayonnaise, olive oil, lime juice, parsley, green onions, salt, and black pepper until smooth and well blended.
Pour the dressing over the potato and vegetable mixture. Gently toss everything together until evenly coated, being careful not to mash the potatoes.
Taste and adjust seasoning if needed. Add more salt, pepper, or lime juice to suit your taste.
Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.
Serve chilled or at room temperature, garnished with additional parsley or green onions if desired.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 23.3 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 280 mg | 22% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4927 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
