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