Step 1

Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add a good pinch of salt, and reduce heat to medium-low. Cook for about 8-10 minutes or until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse them. Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and let cool down completely.

Step 2

In a separate large bowl, combine mayonnaise, lime juice, garlic, grated onion, chopped olives (green olives are usually used in this dish although I used Kalamata olives for mine), mint, cilantro (or parsley), green onions, salt and pepper to taste. Only if desired, combine the chopped hard-boiled eggs (in this case, stir in an additional 1/4 cup of mayo into the mixture). Add cool potatoes to the mayo mixture, stirring gently to combine. Chill for 1 to 2 hours or more before serving. Garnish top of the Brazilian potato salad with whole olives and chopped green onions. Enjoy!