“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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut potatoes in medium wedges and cook in salted water until done, but not smooshy soft.
  2. Drain.
  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. Let cool.
  5. Meanwhile chop up celery and green onion.
  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. Add salt and pepper to taste.
  8. Refrigerate for at least 1 hour to let the flavors meld.

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