Potato Salad

(Dominican Style)



In a Medium Pujols Kitchen Caldero, boil the potatoes with garlic salt until they are soft but not mushy, strain water.


In a large bowl, mix the potatoes with all the other ingredients.


Gently mix all of the other ingredients together.


Serve warm or chilled.




10-15 red potatoes


2 tablespoons of garlic salt


3 eggs, boiled, chopped


1 teaspoon of cumin


1 can of pea/carrot mix


1 can of sweet corn


½ cup of chopped pickled beets with a splash of the juice


¾ cup of mayonnaise


¼ cup of Dijon mustard

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