The Secret to the Perfect Creamy Sunday Mayonnaise Salad

Who doesn't love that Sunday lunch with the aroma of barbecue, roasted chicken, and, of course, an impeccable homemade mayonnaise salad on the table? This dish is a true classic of Brazilian cuisine. Although it seems simple, there are a few foolproof tricks to ensure it doesn't turn out watery and pleases everyone's palate.

If you want to learn how to make restaurant-quality vegetable mayonnaise salad with a velvety texture and the perfect balance of flavors, you’ve come to the right place. Grab a pen and paper, and let’s dive into the secrets!

3 Chef Tricks so Your Mayonnaise Salad Doesn't Get Watery

The biggest mistake when preparing this recipe is ending up with water at the bottom of the dish. To prevent this from happening at your lunch, follow these three simple steps:

• Cool the vegetables completely: Mixing warm vegetables with mayonnaise breaks the sauce and releases water. Let them cool down completely (or place them in the fridge for a few minutes) before assembling the dish.
• Cook to the right point: Cook the potatoes and carrots until soft, but still firm (al dente). If overcooked, they will turn into mashed potatoes when mixed.
• Drain extremely well: After cooking, leave the vegetables in a strainer for a few minutes to ensure all cooking water is eliminated.

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Traditional Mayonnaise Salad Recipe

This recipe makes a medium serving dish, perfect to accompany roasted meats, white rice, and farofa.

Ingredients

The Main Base:

• 4 medium potatoes cut into small cubes
• 2 medium carrots cut into small cubes
• 1 cup mayonnaise (your favorite brand or homemade)
• Salt and black pepper to taste
• Extra virgin olive oil to taste
• Chopped fresh herbs (parsley and scallions) to taste

Optionals to add a Special Touch:

• 3 hard-boiled eggs, chopped
• 1/2 cup sweet corn and green peas (canned and well-drained)
• 1/4 cup chopped green olives
• 2 tablespoons finely chopped pickles (the secret to a slightly acidic touch)

Directions

1. Cook the vegetables: In a pot with water and a pinch of salt, cook the carrots (which take a bit longer) and the potatoes. You can cook them together or separately, taking care not to overcook them.
2. Drain and cool: Drain the vegetables thoroughly in a colander and let them cool completely to room temperature.
3. Mix the ingredients: In a large bowl, combine the cooled potatoes, carrots, and any optional ingredients you choose (eggs, corn, peas, olives, pickles).
4. Add the dressing: Add the mayonnaise, olive oil, salt, black pepper, and chopped fresh herbs. Mix gently with a spoon or spatula until everything is evenly coated and creamy.
5. Chill and serve: Cover the bowl and refrigerate for at least 1 hour before serving. Serve chilled alongside your Sunday barbecue!