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Potato salad


  • 5 pounds Yukon gold potato (steamed or boiled. Make this while potato are still a little warm)
  • 1 cup grated carrot
  • 1 cup diced pickles
  • 1 cup diced celery
  • 1 cup chopped scallion
  • 500 ml mayo
  • 60 ml mustard
  • 3 tablespoons aji amarillo
  • 25 grams salt
  • 4 hard boiled eggs


  1. Boil potatoes and eggs ahead of time. While items are cooking, dice all vegetables. Mix vegetables, mayonnaise and aji amarillo into a medium sized bowl. In a large bowl cut up potatoes and eggs and fold in mayonnaise mixture until well combined. 

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