Brazilian Potato Salad

Brazilian Potato Salad by

Chef Bruce Brown


Shopping List

  • 3 lbs. sweet potatoes
  • 1T salt
  • 1C mayonnaise
  • 1T brown mustard
  • 1T Worcestershire sauce
  • 3T red wine vinegar
  • 1 tsp salt
  • 1 bunch fresh cilantro, finely minced
  • 1 tsp black pepper
  • 2C black beans, cooked, rinsed and drained
  • 1C red onion, finely diced



  1. In the stock pot, place the sweet potatoes and cover with water and 1T salt. Cover and heat to boiling. Reduce the heat to a low simmer and continue to cook until tender, about 20 minutes. After cooking, drain the potatoes in a colander and allow to cool.
  2. Once you can handle the potatoes, remove the skins and cut into coarse chunks, about 1⁄2 inch square. Add the black beans and red onion, lightly tossing.
  3. In the small mixing bowl, whisk together the mayo, mustard, Worcestershire sauce, vinegar, black pepper, cilantro and teaspoon of salt.
  4. Pour over the potato mixture and fold until well mixed. Refrigerate for 1 hour to meld the flavors.