Home Sis Life Recipes Pujols Kitchen: Andrew’s Potato Salad

Pujols Kitchen: Andrew’s Potato Salad

Pujols Kitchen: Andrew’s Potato Salad
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Ingredients

1 small bag of red potatoes
3 eggs
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

Directions

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!

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Deidre Pujols Deidre Pujols is married to MLB All-Star Albert Pujols. She owns Pujols Kitchen which exists to honor God, offer Latin inspired cookware, share authentic recipes, serve in global missions, and share inspiration from the heart.