A Peruvian Christmas side of creamy cubes with a sweet-savory contrast. Tender, colorful, and made for a generous family table, it pairs with roast turkey or pork in the kind of festive mix that always calls for one more spoonful.
Peel the potato and carrot. Cut the potato into roughly 1.5 cm cubes and the carrot slightly smaller; then drain the pineapple and peach very well and cut them into similar cubes. Dice the ham too and finely chop the parsley, keeping everything ready for the final mix.
Bring the water to a boil with three quarters of the salt. Add the potato
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Drain the vegetables immediately and shake the colander well to remove excess water. Let them cool for about 10 minutes, until they no longer give off steam and feel cool to the touch; do not rinse the potato, since extra water would loosen the mayonnaise.
Mix the mayonnaise with the remaining salt, then fold in the potato, carrot, peas, ham, pineapple, and peach. Add the parsley at the end and mix only until everything is coated, with distinct cubes and a thick, not watery, creaminess. Serve cool or at room temperature; if it needs to wait, keep it refrigerated. And that’s it! A good white salad stays creamy, festive, and a little different in every bite 😌
