Incredibly Creamy and Irresistible Mayonnaise Salad

This mayonnaise salad is a classic that originated from European potato salads and became a staple at Brazilian celebrations. It has a creamy, light flavor with sweet notes and a tangy touch that balances everything out.
It’s perfect for hot days because it’s refreshing and easy to serve at picnics, barbecues, and family lunches. What makes it special is the combination of soft texture and creaminess without needing a stove, using already cooked or ready-made ingredients — a great solution for those who prefer to make use of ingredients they already have.
In the bowl, soft potato meets colorful carrot, while peas and corn bring sweetness and brightness. The eggs add a gentle richness that blends into the mayonnaise and a bit of cream, forming the creamy base — for a different twist, try combining it with a creamy white sauce. Chopped onion adds a slight crunch, and olives bring that surprising salty kick. Fresh herbs finish it off with aroma, and a squeeze of lemon along with salt and pepper balance the flavors, creating a salad that is at once smooth, tasty, and irresistible. If you’re looking for other light and quick side options, check out some light lunch ideas.

Ingredients

1 kg potatoes (cooked and diced)

2 medium carrots (cooked and diced)

1 cup (150 g) frozen or canned peas (drained)

1 cup (150 g) canned sweet corn (drained)

3 hard-boiled eggs (chopped)

1/2 small onion (very finely chopped)

1/2 cup (70 g) sliced green olives

1 cup (240 g) mayonnaise

1/2 cup (120 ml) heavy cream (optional, for extra creaminess)

2 tablespoons lemon juice

2 tablespoons chopped fresh herbs (parsley and chives)

Salt to taste (about 1 teaspoon)

Black pepper to taste (just a little, about 1/4 teaspoon)

For guidance on food choices and recommended portions, consult the Practical Guide to Healthy Eating.
If you’d like to check specific nutritional values for potato, carrot, and other ingredients, refer to the TACO Nutritional Values Table.

Instructions

If you don’t have the ingredients ready, cook the potatoes in water until tender. Let cool and dice.

Cook the carrots until tender and dice.

Boil the eggs for 10 minutes, peel, and chop.

In a large bowl, combine the potatoes, carrot, peas, corn, eggs, onion, and olives.

Mix the mayonnaise and cream in a separate bowl. Add the lemon juice, salt, and pepper. Stir well.

Pour the dressing over the vegetables and mix gently until creamy and well combined.

Taste and adjust salt and pepper if needed. Add the fresh herbs and mix lightly.

Refrigerate for at least 1 hour before serving. It tastes even better cold.

For hygiene, storage, and safe handling tips for ready-made foods, see the Food Safety and Hygiene Guidelines.
Some benefits and highlights:

Potato and carrot provide energy and fiber.

Peas and corn bring vitamins and some plant-based protein.

Eggs provide protein and healthy fats; for other egg-based recipes, check out options like the egg white omelet with spinach and tomato.

Fresh herbs add vitamins and flavor without many calories.

The salad is fresh, easy to prepare, and practical to serve.

Yield and occasions:

Makes about 6 to 8 medium servings.

Great for picnics, barbecues, family lunches, and parties. Especially enjoyable on hot days since it’s served cold. To put together a practical weekly menu, get inspired by weekly menu suggestions.

For more technical information about potatoes, yield, and culinary uses, check out Information on Potatoes and Culinary Uses.

Conclusion

If you enjoyed this salad, follow us for more easy and delicious everyday recipes, such as light meal options and quick dishes that make cooking easier.
Also try pairing your salad with other dishes that go great together — here are some suggestions to vary your meals: