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Rotina Diária

Salads and Cold Sides

Potato Salad with Carrots and Eggs

Make homemade potato salad with perfectly cooked potatoes, carrots, and eggs, seasoned while warm. A classic party side, with tips for handling mayonnaise safely.

  • Total time 1 h 40 min
  • Prep time 20 min
  • Cooking 20 min
  • Rest or chill time 1 h
  • Makes Makes 8 side-dish servings
  • Difficulty Easy

Brazilian-style potato salad is a take on Russian salad: diced cooked vegetables tossed with mayonnaise. Getting the vegetables just right is key: cook them until tender but not falling apart. The potatoes and carrots cook together, but add the carrots first since they take longer.

Seasoning the vegetables with lemon juice and salt while they're still warm helps the flavors soak in. Add the mayonnaise only after everything has cooled to prevent it from separating.

Ingredients

Amounts for 8 servings (Makes 8 side-dish servings).

Equipment

  • Knife and cutting board
  • Pot
  • Colander
  • Large bowl

Instructions

  1. Step 1 Cook the carrot

    Bring the salted water to a boil in a large pot, add the carrot, and cook for 5 minutes.

    • 2 diced carrots
    • 3 liters of water
    • 1 teaspoon salt

    About 5 min

  2. Step 2 Add the potatoes and eggs

    Add the potatoes and whole eggs, in their shells, and cook for another 10 to 12 minutes, until a fork slides into the potatoes easily but they still hold their shape.

    • 2 1/4 lb potato, cut into ¾-inch cubes
    • 3 eggs

    About 12 min

  3. Step 3 Drain and season while warm

    Drain the vegetables and transfer the eggs to cold water. While the vegetables are still warm, gently toss them with the lemon juice and salt.

    • 1 tablespoon lemon juice
    • salt to taste

  4. Step 4 Cool

    Spread the vegetables on a platter and refrigerate for 1 hour, until completely cool. Peel and chop the eggs.

    About 1 h

  5. Step 5 Stir in the mayonnaise

    In a bowl, gently mix the chilled vegetables, chopped eggs, mayonnaise, and fresh herbs. Serve chilled.

    • 1 cup mayonnaise
    • 2 tablespoons chopped parsley and green onions

Tips for success

  • Cutting the vegetables into evenly sized cubes helps them cook evenly; oversized potato pieces may be raw in the middle.
  • Diced green apple or corn adds a pop of color to the salad.
  • Keep the salad refrigerated until serving, and don't leave it out for more than 1 hour on hot days.

Substitutions

Mayonnaise
Use half mayonnaise and half plain yogurt for a lighter version.

How to store

Cover and refrigerate for up to 2 days. Do not freeze.

Allergens

Contains: Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.