Brazilian Potato Salad

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This recipe has been in my family for as long as I can remember. It’s our own Brazilian potato salad with lots of Latin flavor. One of my favorite things in this are the hearts of palm. They remind me of artichokes. Once you give this potato salad a try you can say bye bye to the traditional potato salad, as it is always a crowd pleaser.

8-10 medium potatoes, cubed
1/2 cup Spanish olives, chopped
4 heats of Palm, chopped
2 hard boiled eggs, chopped (optional)
Salt & pepper, to taste
1 cup mayonnaise
1/4 cup extra virgin olive oil
1 can carrots and peas


In a large bowl add cooked potatoes (chopped in cubes), salt & pepper, toss together. Next add all of the remaining ingredients and fold everything together until well incorporated.

Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Feed Me Phoebe: French Lentil Salad with Roasted Baby Potatoes and Herbs

The Lemon Bowl: Vegan Potato Salad Recipe
Healthy Eats: Spruced-Up Spuds: 5 Better-for-You Potato Salads
Homemade Delish: Brazilian Potato Salad
The Mom 100: Egg and Potato Salad with Bacon
Creative Culinary: Sour Cream and Bacon Potato Salad
FN Dish: 7 Ways to Win at Potato Salad


10 thoughts on “Brazilian Potato Salad

  1. Awesome! Ever since I was a kid and had potato salad with an egg in it, I’ve been a firm believer that eggs really take a potato salad to the next level. The heart of palms also sounds great.

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