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.
Great served with Costillas Guisadas! CLICK HERE
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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