Cooking Instructions
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Step 1
Boil
Russet Potatoes (15 cups)
until tender but not so tender that they break apart. Place in a bowl and allow to cool down.
Step 2
Boil
Carrots (3)
until tender but not breaking apart. Place in the bowl with the potatoes and allow to cool down.
Step 3
Cook
Eggs (10)
in boiling water for 6-7minutes. Let cool, peel and chop as preferred. Add to potatoes and carrots bowl.
Step 4
In a small bowl, combine
Olive Oil (1/4 cup)
,
Salt (1 Tbsp)
, and
White Wine Vinegar (1 Tbsp)
. Stir well.
Step 5
Add the
Mayonnaise (2 cups)
to the potatoes, carrots and eggs and blend in well, gently.
Step 6
Add olive oil mixture and blend in well, gently.
Step 7
Move the potato salad to its serving platter, cover and refrigerate until serving.
Step 8
Once ready to serve, sprinkle with
Fresh Cilantro (to taste)
.
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