Brazilian Potato Salad

Ingredients

• 2 lbs of yellow potatoes (peeled and diced)
• 3 cups large carrots (peeled and diced)
• 1/2 cup mayonnaise (or more if you like it creamier)
• 1/2 teaspoon of apple cider vinegar (or more to taste)
• 1/4 cup of chopped parsley
• salt and pepper to taste
• 1 teaspoons of yellow or dijon mustard
• 1/2 cup of sliced green olives
• 2-3 chopped boiled eggs
• 1/2 cup of corn
• 1/4 cup of chives or green onions

Instructions

1. 1

   Place the diced potatoes and carrots in a medium to large pan, then add enough cold water to cover. Season generously with salt, and place over medium heat and bring to gentle a boil.

2. 2

   Cook until the potatoes and carrots are tender all the way through when gently pierced with a fork.

3. 3

   When they are cooked, remove the pan from the heat and drain the hot water.

4. 4

   Place the cooked carrots and potatoes in a strainer, and run some cold water to stop the cooking process and avoid the potatoes to overcook with the residual heat.

5. 5

   When the carrots and potatoes are cool to touch, stop the water and let them sit for a few minutes in the strainer to drain.

6. 6

   Add the cooled potatoes and carrots to a large bowl, season with salt and pepper, and mix in the vinegar, mayonnaise, the chopped parsley, and any other optional add-ons you like.

7. 7

   Cover and refrigerate a few hours before serving.