Brazilian Potato Salad

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

Add the cooled potatoes to a large bowl, season with salt and pepper, and mix in the mayonnaise and the chopped parsley.

Step 7

Cover and refrigerate a few hours before serving.