POTATO SALAD (BRAZILIAN STYLE)

2 lb white potatoes
1 lb carrots
garlic salt
2 hard boiled eggs, sliced
1 can green peas, drained
1 green apple, peeled, cored, diced in 1/4-inch cubes
1/2 cup seedless raisins
green olives, sliced (optional)*
1 cup mayonnaise
chopped fresh parsley (for garnish)

Cook the potatoes and carrots for 5 minutes in a pressure cooker with garlic salt. Or, place in water in a saucepan; bring to a boil and cook until tender.

Peel the cooked potatoes and carrots and cool them completely. Cut the cooled potatoes into 1-inch cubes and carrots into 1/2-inch cubes.

In a large bowl, combine the diced potatoes, carrots, sliced eggs, drained green peas, diced apple, raisins, and, if desired, green olives. Add the mayonnaise while stirring the salad with a wood spoon.

Decorate with the chopped parsley and refrigerate.

* For a stronger taste, add some green olives to the salad.