Imperial Buffet Salad

Name: Imperial Buffet Salad (Ensalada Mixta)
Yield: Serves 12
Cuisine: Puerto Rican
Ingredients: ½ pound carrots, scraped, ground; 4 hard-cooked eggs, chopped; ½ cup sweet pickles, chopped; ¼ pound onions, peeled, ground; 3 pounds potatoes, washed and halved; 4 tablespoons salt; 2 quarts (8 cups) water; ⅛ teaspoon ground pepper, mix; ½ teaspoon salt, mix; 1 cup mayonnaise; 1 can (1 pound) green peas (Petit-Pois), drained; 1 can (1 pound) green peas (Petit-Pois), drained; 1½ teaspoons vinegar, mix; 2 tablespoons olive oil, mix

Ensalada Mixta

Preparation info

Serves
12

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

3 pounds potatoes, washed and halved
2 quarts (8 cups) water<

Americas
Gluten-free
Vegetarian
Puerto Rico
Caribbean

Method

Place ingredients included in A in a deep kettle, cover, and cook over moderate heat for 45 minutes. Drain and peel potatoes. When thoroughly cool, dice potatoes and place in a big bowl.
Add ingredients included in B, and mix.
Combine dressing ingredients included in C. Pour over the salad and mix.