Caribbean Potato Salad

Ingredients

5 cups of potatoes, peeled and cut into cubes

½ cup GOYA® Carrots, drained and diced

½ cup GOYA® Sweet Peas, drained

½ cup GOYA® Beets, drained and diced

1 cup GOYA® Red Wine Vinegar

2 tbsp. GOYA® Adobo with Pepper

6 tbsp. GOYA® Mayonnaise

½ cup onions, chopped

3 hard boiled eggs, diced

Directions

1. In a large pot, boil water with salt and cook the potatoes until tender, drain and rinse with cold water to cool.
2. Combine all ingredients and potatoes in a large bowl and serve.
Serves 6
Origin: Dominican
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