It’s Hispanic Heritage Month, and this Ensalada de Papa is a classic Dominican potato salad, a must-have at family gatherings and special occasions. #ad It’s the perfect dish for the holidays—easy to make, full of flavor, and always a favorite at every family get-together. I’m using @Eggland’s Best large white eggs to take this recipe to the next level! Plus, don’t forget to enter the Latin Heritage Celebración de Huevos Sweepstakes for a chance to win $5,000 to elevate your Latin cooking experience! Enter daily at EBFamilySweeps.com from now through October 22nd. Prep Time: 10 minutes Cook Time: 25 minutes Yield: 7 servings Ingredients: · 4 large potatoes, boiled, peeled, and cubed · 2 large carrots, boiled, peeled, and diced · 4 Eggland’s Best eggs, large, hard-boiled and chopped · ½-1 cup mayonnaise (adjust for desired creaminess) · ½ medium red onion, finely chopped · ½ cup vinegar (for soaking the onion) · Salt to taste Instructions: 1. Boil the potatoes and carrots until tender, then drain and let cool. 2. Peel and cube the potatoes and dice the carrots. 3. Hard boil the eggs, peel, and chop them. 4. While the eggs are boiling, soak the chopped red onion in vinegar for about 10 minutes, then drain. 5. In a large bowl, combine the potatoes, carrots, eggs, and drained onion. 6. Add mayonnaise and gently mix until everything is coated evenly. 7. Season with salt to taste. 8. Refrigerate until ready to serve. Hope you try this recipe! Let me know in the comments if you do! #madewithEB #EgglandsBest #EBCelebracion #HispanicHeritageMonth #potatosalad #EasyRecipe - @cookingwith.gi