Go Back

Texas De Brazil Potato Salad

The Texas De Brazil Potato Salad gets its unique flavor from the wide variety of herbs and aromatics often found in the restaurant’s signature salad bar spreads. This potato salad is lighter, has just the right amount of tang and is flavored to perfection. It enhances the flavors of smoked or seared meats while providing a lighter alternative among the other dishes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Side Dish, Side dish, Salad
Cuisine: American, Brazilian
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • For the Salad:
  • 2 lbs Yukon Gold potatoes or red potatoes, peeled and cubed
  • ½ cup celery finely chopped
  • ¼ cup red onion finely diced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh dill optional but recommended
  • For the Dressing:
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white vinegar or apple cider vinegar
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl (for dressing)
  • Knife and cutting board
  • Measuring cups and spoons
  • Spoon or spatula

Method
 

  1. Boil the Potatoes
  2. In a large pot, cover cubed potatoes with water and bring to a boil.
  3. Add a pinch of salt and simmer for 12–15 minutes until fork-tender.
  4. Drain and let cool slightly.
  5. Prepare the Dressing
  6. In a small bowl, whisk together mayonnaise, Dijon mustard, vinegar, lemon juice, salt, and pepper.
  7. Combine Ingredients
  8. In a large bowl, gently mix potatoes, celery, onion, parsley, and dill.
  9. Add the dressing and toss until evenly coated.
  10. Chill Before Serving
  11. Cover and refrigerate for at least 30 minutes for flavors to meld.
  12. Taste and adjust seasoning if needed before serving.