Here's a real different one for you! Our brother-in-law Omar from Bolivia, South America hooked us on this one. It's a favorite amongst the family. My sister-in-law Tia just got her LPN license and we did a celebratory dinner last weekend. Since she loves this salad like I do, I made it and took the pictures so I could post it when I got time...
Peel and cube 6 cups of potatoes - I used red ones. Cook till just done, not mushy, with minced garlic in the water. Cool. (I like to get everything ready the night before so the ingredients are cold and ready to put together.)
Peel and dice approx. 2 cups carrots, cook 'til tender crisp. Cool. (you can use frozen)
Peel and cube 6 cups of potatoes - I used red ones. Cook till just done, not mushy, with minced garlic in the water. Cool. (I like to get everything ready the night before so the ingredients are cold and ready to put together.)
Peel and dice approx. 2 cups carrots, cook 'til tender crisp. Cool. (you can use frozen)
Add 2 cups frozen peas.
Also 2 cans diced red beets, drained.
For dressing, all the original recipe calls for is mayonnaise and of course salt and pepper. Toss all ingredients, chill, and serve. The longer it sets, the pinker it gets!
I happen to like to add some basil pesto into it to jazz it up a bit. It really is interesting with all the different textures.
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