Carribean Patato Salad Name: Nathalie Alcantara Base: Fort Drum NY Recipe: 5 cups of potatoes, peeled and cut into cubes ½ cup Carrots, drained and diced ½ cup Sweet Peas, drained ½ cup Beets, drained and diced 1 cup Red Wine Vinegar 2 tbsp. Adobo with Pepper 6 tbsp. Mayonnaise ½ cup onions, chopped 3 hard boiled eggs, diced In a large pot, boil water with salt and cook the potatoes until tender, drain and rinse with cold water to cool. Combine all ingredients and potatoes in a large bowl and serve.