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Calories
213 (Kcal)
Preparation
30 minutes
Author
Chile BrandIngredients
- 10 units of medium potatoes with skin
- 1 unit of large carrot with skin
- ½ unit of white onion, chopped in feathers
- 1 cup of shelled and cooked peas
- 2 tablespoons of cold water
- Salt to taste
- 2 tablespoons lemon juice
- 3 tablespoons oil
- Cilantro to taste
- 3 units of quartered hard-boiled eggs
- 10 units of black olives.
Instructions
- Step 1 - Wash the potatoes and carrots. Place in a pot with plenty of salted water and cook over medium heat for about 15 minutes or until soft. Remove from water and cool.
- Step 2 - Peel the potatoes and chop into cubes as well as the carrot. Put in a bowl, add the onion and peas. Add the cold water and stir to loosen the potatoes.
- Step 3 - Season with salt, lemon juice and oil.
- Step 4 - Sprinkle the cilantro and incorporate everything with the help of a spoon.
- Step 5 - Garnish with chopped hard-boiled egg and black olives.
- Step 6 - Serve cold.
