1
potato (peeled and cooked)
2
carrots (peeled)
1/4
cup
pimentos
2
tomatoes (stewed and cooked)
4
ounces
bell peppers (sliced)
8
eggs
2
teaspoons
mayonnaise
*
salt and pepper to taste
*
parsley to garnish
Campesino Salad
Another throwback to the 1950s, this mayonnaise-based salad is a Cuban party favorite.
Ingredients
Directions
Cut potatoes, carrots, pimentos, tomatoes, and bell peppers into thin strips, about ½ inch thick. Boil the eggs and peel off the shells. Cut the eggs into quarter slices.
Add the mayonnaise, and mix all the ingredients together in a salad bowl. Salt and pepper to taste, and garnish with a sprig of parsley. Refrigerate for 30 minutes before serving.
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