Brazilian Potato Salad

1. 1

   Cut potatoes in medium wedges and cook in salted water until done, but not smooshy soft.

2. 2

   Drain.

3. 3

   Put cooked potatoes into a bowl, while still hot, squeeze lemon over them (I'm estimating it at 1/2 to a whole lemon so add incrementally and taste); stir.

4. 4

   Let cool.

5. 5

   Meanwhile chop up celery and green onion.

6. 6

   Once cooled add the mayonnaise,add celery and green onions, then shaved carrot stalk with a vegetable peeler, Stir until mixed but do not over stir or potatoes will become mushy.

7. 7

   Add salt and pepper to taste.

8. 8

   Refrigerate for at least 1 hour to let the flavors meld.

* Per serving · 4 servings · Values may vary.

No additional tips available.