- Yellow potatoes
- Fresh parsley
- Shaved onion
- Boiled eggs
- Palm hearts
- Salt and pepper
Step 1 – Rinse the potatoes, cube, boil until tender but not mushy. Peel and dice the carrots, cook until tender. Once the vegetables are done, drain the water using a colander. Let cold water run through it until cool.
Step 2 – Place in bowl the cooked carrots; add peas, diced palm hearts, boiled eggs, garlic, olives and corn. Then add the potatoes, onion, salt, pepper, and parsley. Slowly fold in the mayonnaise. If you prefer a more creamy salad you can add more mayonnaise
Step 3 – Put it in the fridge for about an hour before serving.
You can serve with: barbecues, alongside grilled meats