Easy Dominican-Style Potato Salad
Ingredients
- 2 pounds potatoes (peeled)
- Salt (for boiling potatoes)
- 1 1/2 cup mayonnaise
- 1 can Libby’s Sliced Carrots (drained)
- 1 can Libby’s Sliced Beets (drained)
- 3 hard-boiled eggs (peeled and chopped)
Instructions
Boil potatoes in well-salted water until fork-tender, about 30 minutes. Drain and allow potatoes to cool. Cut them into 1/2 inch cubes.
In large bowl, combine potatoes, mayonnaise, vegetables and eggs.
Refrigerate salad for at least an hour before serving.