N ormally, I’m not a fond individual of mayo-laced salads and the reason is rather psychosomatic. When I was a wee little girl, my babysitter force-fed me ham and cheese sandwiches with mayonnaise. At that age, I was particular about what I liked and didn’t like, which wasn’t much mind you. I just didn’t like mayonnaise. It was too heavy, too sour, and resembled spoiled clotted milk. After even telling my mother that I disliked the food, she sitter still fed me the sandwiches or ‘nothing’ since that was what she chose to fed everyone that day. She wasn’t about to make a special accommodation for one child. So, till this day I can’t stomach pure mayonnaise and I can’t be fooled either because my taste buds don’t lie.
Mayonnaise for those gluten intolerant isn’t really an issue; its for those who are diary intolerant that have to read carefully. Some of the mayonnaise brands out there contain dairy derivatives; although, the mainstream Hellman’s, Kraft, and Heinz are all safe. Me? Well, I’m a Miracle Whip gal. There are many factors as to why I don’t like the vegan mayonnaise, particularly its too heavy as well but also that I have to limit my soy intake. Miracle Whip has its pros and cons but its not like I eat it every day; everything in moderation.
The potato was my choice to break up the color and that I was ecstatic that I found my Okinawa purple potato again - yay! Despite I have to drive 2 hours to a facility that has it. Eh, that’s okay. It gives me something to do when I have nothing to do..which is moderately rare. Other than that, it’s a very simple recipe with simple local ingredients that you can prepare at home for any lunch or side dish for a nice dinner.
Ensalada de Papas Con Camarones
8-12 shrimp, peeled and halved 1 potato of choice, diced ½ inch cubes 1 small carrot, peeled and diced ½ inch cubes ½ cup peas, defrosted ¼ of onion, minced
2 tbsp miracle whip 1 garlic clove, minced Salt to taste Parsley Cilantro
Prepare the potato according to your preference: boil, bake, or steam prior to dicing. Steam the shrimp after they are cleaned and the half them. This is also optional if you have petite shrimp. After the prepping is complete, add the vegetables into a bowl with the shrimp, and the miracle whip, garlic, salt, parsley, and cilantro. Stir until completely combined then refrigerate overnight to allow the flavors to harmonize.