Brazilian Salad


The great thing about having 7 aunts and uncles is that they and their children provide so much diversity to the family dynamic. Yes, we’re all essentially Arab/Middle Eastern, but we’ve grown up all over the world, some of us are American, others are Italian, Australian, Dutch, Jordanian, Egyptian, Algerian, English and Brazilian. And some of us have lived in places like London, Malaysia, Kuwait, Dubai, Oman, and Singapore. But we all bring something to the table – literally and figuratively. We may face some language barriers and be able to hold a conversation, but we all understand good food. And with so many cuisines to choose from, we’re lucky enough that our table is always full.

Just last week, I spent some time with my Brazilian-American-Jordanian cousin and her too-cute-for-words son. While I played with my (would he be considered second cousin?) and received no less than 20 hugs from him, my cousin and aunt put together a simple dinner with an amazing potato salad side dish. “Mayonnaise Potatoes,” as I learned it was called is a dish they used to make in Brazil all the time.

Brazilian Mayonnaise Potato Salad

Yield: 4 Servings


  • 8 oz Red Potatoes
  • ¼ cup Carrots, chopped
  • ¼ cup Peas, canned and drained
  • 2 tablespoons low fat Mayo
  • 1 tablespoon Olive Oil
  • 1 tablespoon Apple Cider Vinegar
  • Salt and Pepper, to taste.


  1. Boil the potatoes then drain and peel.
  2. Cut into ¼ inch cubes.
  3. Add carrots and peas.
  4. Toss with olive oil, vinegar and salt.
  5. Add mayo.
  6. Mix well.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes