Culinary Tools:
- 3-quart Saucepan with Cover
- Chef’s Knife
- Junior Steamer/Colander
- 8-quart Mixing Bowl with Lid
- 1-quart Milk Warmer
Ingredients:
- 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
Procedure:
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.