Ingredients
-
1
-
1
-
1/4
-
3
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Brazilian Potato Salad, This recipe was given to me by my best friend who lived in Brazil for a while Its a great barbecue side dish or potluck dish *Measurements are approximate and are to taste* I personally like more lemon than stated below This salad is supposed to be a little tart , I made this to go with our Brazilian steak on the grill and we loved it! used the lemon, and more than called for It was so refreshing and the perfect choice to accompany our steak Great side dish here!, I absolutely love the flavor of this potato salad It adds tartness without mustard or vinegar used lime juice, the entire amount called for, and it was great I think it is important to add the juice when the potatoes are still hot as recipe suggests, otherwise the juice won’t fully absorb and the end result may seem more tart Anyway, I’ve made it twice, using a mixture of fat free mayo and miracle whip, the second time omitting the celery, which I personally liked more Thanks so much!
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Steps
|
1
Done
|
Cut Potatoes in Medium Wedges and Cook in Salted Water Until Done, but not Smooshy Soft. |
|
2
Done
|
Drain. |
|
3
Done
|
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
Done
|
Let Cool. |
|
5
Done
|
Meanwhile Chop Up Celery and Green Onion. |
|
6
Done
|
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
Done
|
Add Salt and Pepper to Taste. |
|
8
Done
|
Refrigerate For at Least 1 Hour to Let the Flavors Meld. |
