Whole30 Maionese de Batata

Transform your classic potato salad into a wholesome, flavor-packed dish with this Whole30 Maionese de Batata recipe! Perfectly tender yellow potatoes, lightly boiled carrots, vibrant green peas, and a touch of crisp red onion form the base of this satisfying side dish. The star of the recipe is the creamy, homemade Whole30-approved mayonnaise, made with fresh egg yolks, olive oil, tangy apple cider vinegar, and a hint of Dijon mustard for depth. This potato salad is naturally dairy-free, gluten-free, and Whole30-compliant, making it a crowd-pleasing option for clean eating enthusiasts. Allow the flavors to meld in the fridge before serving, and enjoy this refreshing, nutrient-packed salad alongside grilled proteins or as a standalone treat. Perfect for picnics, potlucks, or everyday meals, it's a healthy twist on a Brazilian classic!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 5 medium Yellow potatoes
• 2 medium Carrots
• 1 cup Green peas
• 1 small Red onion
• 0.5 cup Olive oil
• 2 large Egg yolks
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 large Garlic clove
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Directions

Step 1

Peel and dice the yellow potatoes into 1-inch cubes. Place them in a large pot, cover with water, and bring to a boil. Reduce heat to medium and simmer for about 10-12 minutes or until the potatoes are just tender. Drain and set aside to cool.

Step 2

Peel and dice the carrots into small cubes. In a small pot, boil the carrots for about 5 minutes until tender but firm. Drain and set aside.

Step 3

In the same pot, boil the green peas for 1-2 minutes, until bright green and slightly tender. Drain and rinse with cold water to stop the cooking process.

Step 4

Finely chop the red onion and set aside.

Step 5

To make the Whole30 mayonnaise, start by blending the egg yolks, apple cider vinegar, lemon juice, Dijon mustard, garlic clove (minced), and a pinch of salt in a blender or food processor until combined.

Step 6

With the blender or processor running on low, very slowly drizzle in the olive oil until the mixture begins to thicken and emulsify into a creamy mayonnaise. This process should take about 2-3 minutes.

Step 7

Once the mayonnaise is ready, in a large bowl, gently mix the cooled potatoes, carrots, peas, and red onion.

Step 8

Add the mayonnaise to the vegetables, stirring gently to coat everything evenly.

Step 9

Season with additional salt and pepper to taste.

Step 10

Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1344.3g)

Amount per serving	% Daily Value*
Calories	2013.5

Total Fat 123.9g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 11.0g
Cholesterol 369mg	0%
Sodium 2650.1mg	0%
Total Carbohydrate 199.9g	0%
Dietary Fiber 27.6g	0%
Total Sugars 26.9g
Protein 30.2g	0%

Vitamin D 36.6IU	0%
Calcium 238.4mg	0%
Iron 6.8mg	0%
Potassium 3880.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 5.9%

Carbs: 39.3%