Potato Salad

Recipe Shared by: Lené Whitfield

8 ingredients•Prep: 10 mins•Cook: 20 mins

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July 1, 2025

You will find a variety of potato dishes served in a Brazilian steakhouse. I have seen mashed potatoes, scalloped potatoes, and potato salad all in the same Churrascaria! Since this is a menu we are putting together for the month of July, I decided to go with this wonderful potato salad recipe that I got from a friend, who got it from a friend who also got it from a friend… I don’t know where the recipe originated, but thank you to all the friends who shared it. Now I am sharing it with you!

This potato salad recipe gets rave reviews every single time and goes great with barbecue, a hamburger cookout, or as an accompaniment to grilled chicken or a fried chicken picnic dinner. This is one I reach for on a regular basis and I think once you try it, you will too! It’s so easy with few and simple ingredients and requires minimal chopping. Enjoy!

Ingredients (8)

Baby potatoes(2 lb)
Red or Yukon gold potatoes can be subbed
Black olives(1 can, sliced, drained)
Cilantro(1 bunch, chopped)
Granulated garlic powder(to taste)
Salt and pepper(to taste, coarse ground)
Dill pickles(½ cup, chopped)
Pickle relish can be subbed
Mayonnaise(1 cup)
Sour cream(1 cup)

Instructions

If using baby potatoes, cut in half. If using larger red or Yukon golds cut into bite sized pieces.
Gently boil until tender, but not mushy.
Drain off water and allow to cool for about 10 minutes.
Add remaining ingredients and adjust to taste. Refidgerate for at least one hour then serve!

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