This is my take on a dish that my mother has served up for years. Since I’m a carbivore I’ve made it a point in my past to try out everyone’s potato salad. Why? Well, each potato salad is not like another – kind of like every stuffing is not the same as another. Someone my mother knew used to make their potato salad this way … so she started making it and we’ve been hooked since.
What is unique about this particular potato salad is that it’s served warm, the potatoes are mostly mashed and mayonnaise is a component to the dish but it doesn’t steal the show. This can be eaten cold … but I feel as though the flavor components are best warm – plus it brings the dish to whole new level.
Serves 8. ½ cup serving. 5 Points Plus Values.
- 2 pounds white potatoes, peeled
- 3 eggs
- ¼ cup diced pimentos (see here: http://grocery.harristeeter.com/pd/Goya/Red-Pimentos/6-50-oz/041331039284/)
- ½ cup Light Mayonnaise
- 4 ½ tsp Adodo seasoning (see here: http://www.goya.com/english/product_subcategory/Condiments/Adobo)
- Black pepper (to taste)
In a medium pan, add in peeled chopped up potatoes, nestle 3 eggs into the top portion of the potatoes. Season water with a little salt and set onto the stove-top and bring to a boil.
Remove potatoes and eggs from boiling water when done (potatoes should be fork tender). Strain water and set the potatoes into a bowl.
Remove shells from eggs and add to potato mixture. Mash up eggs and potatoes roughly leaving chunky potatoes here and there throughout the mixture.
Add in mayonnaise, sprinkle Adobo (2 tsp’s at a time to avoid allowing it to get too salty as Adobo is saltier), pimentos and season with black pepper. Mix mixture together for all to be combined.
Serve warm or if serving warm is too “strange” for you, allow it to set in the refrigerator for a while.