Salad

Caribbean Potato Salad

Caribbean Potato Salad

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<h2 class="subheader">Easy Potato Salad with Vegetables</h2> <p>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 <em>abuelita</em>. Try it tonight for a dish that will become a tradition in your family, too.</p>

Total Time

40m

Prep Time:15m

Yields:8 Servings

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Ingredients

4

<p><span>medium russet potatoes (about 1 ½ lbs.), peeled and cut into ½” pieces </span></p>

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , plus more to taste

1 cup

GOYA® Red Wine Vinegar

½

<p><span>medium yellow onion, finely chopped (about ½ cup) </span></p>

2

<p>medium carrots, peeled and finely chopped </p>

½ cup

finely chopped GOYA® Sliced Beets , if desired

½ cup

frozen GOYA® Peas , thawed

½ cup

GOYA® Mayonnaise

3

<p>hard-boiled eggs, peeled and finely chopped</p>

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>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</p>

Products in this Recipe

Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Red Wine Vinegar

Red Wine Vinegar
Sliced Beets

Sliced Beets
Peas

Peas
Mayonnaise

Mayonnaise

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Recipe Tags

Salad

Greens

One Pan

All-Ocassion

Under 40 minutes

Caribbean

All-Year

Salad

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