Brazilian Potato Salad

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

Cook the potatoes and carrots until they are tender all the way through. You can test this by gently piercing them with a fork.

Once the potatoes and carrots are cooked, remove the pan from the heat. Carefully drain the hot water from the pan.

Place the cooked carrots and potatoes in a strainer. Run cold water over them to stop the cooking process and prevent the potatoes from overcooking due to residual heat.

When the carrots and potatoes are cool to the touch, stop the water flow. Let the vegetables sit in the strainer for a few minutes to drain any excess water.

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

Cover the bowl and refrigerate the salad for a few hours before serving.