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Mambo Summer Salad


  • 5 large russet potatoes peeled and diced
  • 2 cups of Mambo peas and carrots
  • 2 hardboiled eggs peeled and diced
  • ½ red onion diced
  • 1 small apple peeled and diced
  • ¾ cup mayonnaise
  • 1 tbsp dill
  • salt and pepper to taste


  • Place the peeled and diced potatoes in a large pot cover with water. Boil the potatoes until just fork tender.
  • While the potatoes are boiling, place the Mambo peas and carrots in a saucepan and cover with 1 inch of water and cook for about 4-5 minutes.
  • When the vegetables are cooked, remove them from the water and immerse them in cold water to cool.
  • Once cooled, drain the vegetables from the water. In a large bowl combine the potatoes, Mambo peas and carrots, eggs, onion, and apple.
  • Add the mayonnaise and mix well.
  • Season the salad with dill, salt and pepper to taste. Chill for at least an hour before serving.