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Ana Quincoces' Cuban Potato Salad

Cuban Potato Salad Ana Quincoces
Creamy Potato Salad
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
Cuban Potato Salad Recipe: Potato salad like you've never had it -- with cream cheese, pimentos, and red wine vinegar.
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ingredients
  • 3 pounds Red Potatoes (peeled and cut into 2-inch cubes)
  • 4 ounces Cream Cheese (softened)
  • 1/2 cup Mayonnaise (preferably Hellman's)
  • 1/2 cup Whipped Salad Dressing
  • 1/2 cup Onion (minced)
  • 1/2 cup Pimentos (diced)
  • 1/2 cup Canned Peas (drained)
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Red Wine Vinegar
  • Salt
  • White Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 pounds Red Potatoes (peeled and cut into 2-inch cubes)
    At least 2 hours in advance, place the potatoes with water to cover in a pan over medium-high heat.  Bring the water to a boil and let the potatoes boil for 15 to 20 minutes, until they are fork-tender.  Drain the potatoes, transfer them to a bowl, and refrigerate for at least 1 hour.
  • 2
    4 ounces Cream Cheese (softened)
    1/2 cup Mayonnaise (preferably Hellman's)
    1/2 cup Whipped Salad Dressing
    1/2 cup Onion (minced)
    1/2 cup Pimentos (diced)
    1/2 cup Canned Peas (drained)
    1 teaspoon Dijon Mustard
    1 tablespoon Red Wine Vinegar
    Salt
    White Pepper
    Combine the cream cheese, mayonnaise, and whipped salad dressing in a large bowl.  Using an electric mixer on low speed or a fork, mix until the ingredients are fully combined and no lumps are visible.  Add the onion, pimentos, peas, mustard, vinegar, and salt and pepper to taste.  Mix well.
  • 3
     
    Add the chilled potatoes and toss well, preferably with clean hands to avoid breaking up the potatoes.  Taste the salad and adjust the seasonings, if necessary. Serve chilled.
 
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