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Easy Potato Salad with Vegetables
Peek into the kitchen of Puerto Rican and Dominican homes during any family fiesta and you’re sure to find this Caribbean Potato Salad. And for good reason! Chock-full of veggies, flavored with vinegar and onions, and always adorned with hard-boiled eggs, this creamy potato salad is one that is passed down from our very own abuelita. Try it tonight for a dish that will become a tradition in your family, too.
Ingredients
4
medium russet potatoes (about 1 ½ lbs.), peeled and cut into ½” pieces
1 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
1 cup
GOYA® Red Wine Vinegar
½
medium yellow onion, finely chopped (about ½ cup)
2
medium carrots, peeled and finely chopped
½ cup
finely chopped GOYA® Sliced Beets, if desired
½ cup
frozen GOYA® Peas, thawed
½ cup
GOYA® Mayonnaise
3
hard-boiled eggs, peeled and finely chopped
Directions
Step 1
Bring large pot filled with water to boil over high heat. Add potatoes and 1 tbsp. Adobo. Reduce heat to medium. Cook potatoes until fork-tender, about 15 minutes. Drain.
Step 2
Meanwhile, add vinegar and onions to large mixing bowl. Transfer hot, cooked potatoes to bowl, stirring to coat. Set aside until potatoes are cool and have absorbed vinegar.
Step 3
Add carrots, beets (if using), peas, mayonnaise and eggs to potatoes. Using large spoon, gently stir to combine. Season with Adobo. Serve chilled or at room temperature
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