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1 small bag of red potatoes
2 tablespoons garlic salt
1 teaspoon cumin
1 can pea/carrot mixture
1 can sweet corn
½ cup chopped pickled beets with a splash of the beet juice
¾ cup mayonnaise
¼ cup Dijon mustard
Fill up the Pujols Kitchen Medium Caldero with water and boil. Add potatoes, 3 whole eggs and garlic salt. Boil approximately 10 minutes or until potatoes are firm but can be parted with a fork.
Drain water and let potatoes cool for about 20 minutes. Run cool water over the 3 hardboiled eggs and let sit for 15 minutes; then peel the eggs and chop into pieces.
Add eggs to the potatoes.
Add cumin, pea/carrot, sweet corn, pickled beets, mayo and mustard.
Gently fold all ingredients together.
Serve as a side to any dinner entrée!