Easter Salad
photo by katia
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 2 large potatoes
- 2 egg yolks
- 1 tablespoon mustard
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon vinegar
- 2 2 cups soya oil or 2 cups corn oil
- 6 tablespoons peas
- 6 tablespoons white beans
- 6 tablespoons corn kernels
- 2 carrots
- 6 pickles
directions
- Boil the potatoes until tender and take the skin off. While they are still hot, mash them with a fork and add 2 tablespoons from the oil.
- Let the potatoes to cool.
- Using the handle - mixer, mix all the ingredients. After using all the oil the salad has the texture of mayonnaise.
- Let it rest at the fridge for 2-3 hours.
- Boil the peas, the beans, the carrots (cut in pieces) and the corn kernels. When they are done, mix them with the salad.
- Let cool 2 at least hours at fridge.
- Cooling time is not included.
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RECIPE SUBMITTED BY
Photos: From Disneyland Paris!!!
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