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This is a delicious twist on potato salad my mother always whipped together. I live in an area where there is a high Hispanic population so there are a lot of Spanish influences in certain parts of the city, etc. Being part of a multi-cultural family my family has always embraced other cultures and even mastered the art of multi-cultural cuisine. I may not be Hispanic, but I sure can whip together some Spanish dishes same with Asian dishes, etc. Anyway!
This is a potato salad that you actually eat <em>warm!</em> Yep, warm! All you do is boil up your peeled and cut up potatoes with some eggs. Two typical staples in a potato salad although with this one, once the potatoes and eggs are cooked you put the mixture into a bowl along with your shelled your eggs, and rough mash (make sure you leave some chunks of eggs and potatoes in there). You then add a little dash of black pepper, some chopped up pimentos, a tiny little bit of mayonnaise (you really dont put much in at all, ¼ cup if youre lucky and thats making a BIG batch) and you put in some Adobo. Adobo is a Spanish seasoning which is known for its saltiness but you only put enough to taste the flavor, not enough to over power your senses and ruin your dish.
This is probably one of my all time favorite potato salad recipes (that is besides the ranch bacon potato salad recipe).
Have you ever had Spanish potato salad or any potato salad recipe similar to this?
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