Purple Salad


Culinary Tools:

  • 3-quart Saucepan with Cover
  • Chef’s Knife
  • Junior Steamer/Colander
  • 8-quart Mixing Bowl with Lid
  • 1-quart Milk Warmer


  • 1 boiled egg, diced
  • 1 ½ pounds red potatoes, diced
  • ½ cup carrots, diced
  • 1/8 cup onion, thinly diced
  • ½ (15-ounce) can beets, diced and drained
  • ½ (15-ounce) can sweet peas, drained
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • Powdered adobo to taste (Hispanic Seasoning mix)
  • Powdered garlic to taste


Boil egg in 1-quart Milk Warmer. With the Chef’s Knife, dice potatoes, carrots, onions, and eggs. In the 3-quart Saucepan add 3 ounces of water, the potatoes and carrots. Cover and cook with Redy-cook valve open. Once the valve whistles, close it, reduce heat to low, and cook for 5 minutes. Drain in the Junior Steamer/Colander.

In the 8-quart Mixing Bowl, combine the cooked potatoes and carrots with the rest of the ingredients; season to taste. Stir well and refrigerate before serving.