Potato salad is a southern summer staple, and I was surprised to discover how similar Brazilian potato salad is to the version I grew up with. This vegan take keeps the familiar mayo-based texture while adding peas, carrots, corn, and a salty, egg-like note created without eggs.
I developed this recipe after researching traditional Brazilian potato salad and adapting it to be fully plant-based. The dressing is creamy like classic potato salad, and olives and mixed vegetables lend bright flavor and texture. The trick to recreating an “eggy” flavor in vegan dishes is kala namak (black salt), an Indian mineral salt with a sulfurous aroma that mimics cooked egg notes when used sparingly.
How to veganize potato salad recipes that call for eggs
Classic recipes often rely on hard-boiled eggs and mayonnaise made with eggs. For a vegan version, start with a good-quality vegan mayonnaise as the creamy base. To impart the familiar egg-like savor, add a pinch of kala namak to taste. This salt has a distinctive sulfurous note that brings an eggy character to plant-based salads and spreads. Because kala namak can taste strong, add it little by little until the balance suits you.
Can I make this recipe without an electric pressure cooker?
You can cook the potatoes and carrots in an Instant Pot on high pressure for about 10 minutes, but stovetop cooking works just as well. Simmer the potatoes and carrots in a pot of water over medium heat until tender when pierced with a fork, then remove from heat and add the peas and corn, cover, and let them warm through for a few minutes. Drain and cool under cold running water to stop the cooking before tossing with the dressing.
How do you know when Idaho potatoes are bad?
Uncooked potatoes that have dark stains on the skin, a soft or mushy texture, or an unpleasant odor should be discarded. Cooked potatoes showing visible mold or a strong off-odor are also unsafe to eat. As a rule, cooked potato dishes are best consumed within four days when stored properly in the refrigerator.
What is so special about Idaho potatoes?
Idaho potatoes are prized for their consistent texture and flavor, which come from favorable growing conditions: mineral-rich soils, clean water, and a suitable climate. These factors help produce starchy, fluffy potatoes that hold up well in salads and many other dishes.
Are potatoes healthy?
Potatoes are a nutritious and satisfying food. A medium Idaho potato provides roughly 110 calories, about 26 grams of carbohydrates, 2 grams of fiber, and about 3 grams of protein. They are naturally fat- and cholesterol-free and offer a good source of potassium and other nutrients, making them a solid base for plant-forward meals.
Are green peas good for you?
Green peas are nutritious little powerhouses. They provide vitamin C, vitamin A, B vitamins, and antioxidants, as well as fiber and plant protein. Adding peas to potato salad increases both nutritional value and texture.
When are green peas in season?
Fresh green peas are typically in season in spring, often around April or May in many regions. If fresh peas aren’t available, frozen peas are an excellent and convenient alternative that retains flavor and nutrients.
Can dogs eat corn kernels?
Plain corn kernels are generally safe for most dogs and are often enjoyed. Always avoid feeding dogs the cob, which can cause an intestinal blockage, and supervise small dogs and puppies to prevent choking hazards.
Is vegan mayo healthier than regular mayo?
Vegan mayonnaise often contains less saturated fat than traditional mayonnaise made with eggs and oil, and many brands are cholesterol-free. That said, calorie content and ingredient quality vary by brand, so choose a product with ingredients you trust and use it as part of a balanced diet.
Does vegan mayo taste good?
Many vegan mayonnaises have a smooth, light texture and appealing flavor. Some plant-based mayonnaise brands are indistinguishable from traditional mayo in many recipes, and they work especially well in salads and dips.
Is Kala namak good for health?
Kala namak, also known as black salt, is used as a flavoring rather than a primary source of nutrients. It contains trace minerals and a lower sodium content per volume than some table salts, but like all salts it should be used in moderation. Its primary role in vegan cooking is to provide an egg-like aroma and flavor when used sparingly.
How do I use black salt?
Kala namak is common in South Asian cuisine and works well in salads, chutneys, and snacks. In vegan cooking it’s especially useful in tofu scrambles, vegan “egg” salads, and homemade mayonnaise to introduce that familiar sulfurous, eggy note. Add a pinch at a time and taste as you go.
Ingredients for Vegan Brazilian Potato Salad
The ingredients below can be cooked in an Instant Pot or on the stovetop. Adjust quantities to taste.
Cooked Vegetables
- 4 cups Idaho® potatoes, cut into bite-sized pieces
- 2 cups water (for cooking)
- 1 1/2 cups diced carrots
- 1 cup green peas, fresh or frozen
- 1 cup corn kernels, fresh or frozen
Dressing
- 1/4 cup plus 1 tablespoon vegan mayonnaise (store-bought or homemade)
- 10 black or green olives, minced
- 1/2 to 1 teaspoon kala namak, to taste (or 1/2 teaspoon regular salt)
- 1/2 teaspoon ground black pepper
How to make Vegan Brazilian Potato Salad
- Place potatoes, water, and carrots in a pressure cooker and cook on high for 10 minutes. If using a pot on the stove, simmer until potatoes are tender.
- Quick-release pressure, open the cooker, add peas and corn, and cook briefly—just long enough to heat through. On the stovetop, add peas and corn, cover, and let sit 3–5 minutes.
- Drain the vegetables into a colander and rinse with cold water to stop cooking. Let cool.
- Whisk together vegan mayo, minced olives, kala namak (or salt), and black pepper in a small bowl.
- Toss the cooled vegetables with the dressing in a large bowl until evenly coated. Chill for an hour or serve immediately.
More potato recipes to try
If you enjoy this salad, try other potato-forward dishes like rainbow panzanella with potatoes or curried stuffed potatoes for hearty, plant-based meals.
Nutrition (approximate per serving)
Calories: 181 | Carbohydrates: 37 g | Fat: 2 g | Fiber: 6 g | Protein: 5 g | Sodium: 116 mg
Nutrition values are estimates and will vary based on exact ingredients and portion sizes.