July 28, 2017
Salads, Potato Salad, Vegetable Salad,
Vegetables, Beet, Onions, Potatoes , Central/South American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Picnic, Potluck, Summer, Stove Top, Gluten-Free, High Fiber, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Spring more
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"This is a peasant salad that's served throughout Costa Rica and other Central American countries. Some of the best beets I've ever eaten were grown in Costa Rica - they're huge and very sweet! Serve this in any casado and you can bet this will be a hit! Note: some people add cooked diced carrots, peas, and/or minced red bell pepper. I prefer mine plain and simple! Although Yukon Gold potatoes are not Costa Rican, their potatoes are that same golden color on the inside, and they're a close match."
Peel the potatoes and beets, then cut each into bite sized pieces. In separate pots, boil the potatoes and the beets.
Drain the cooked potatoes and beets and place in a large bowl. Add the eggs, mayonnaise, onions and cilantro. Season to taste with salt and pepper. The amount of mayonnaise can vary according to personal preference.
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