Easter Salad
Ingredients
| 2 large | potatoes, peeled |
| 2 medium | eggs, yolks only |
| 1 tbsp. | mustard |
| 1 tbsp. | vinegar |
| 500 ml | soya oil |
| 6 tbsp. | peas |
| 6 tbsp. | white beans |
| 2 | carrots, peeled, chopped |
| salt and pepper, to taste |
Preparation Method
Boil the potatoes until tender. Drain. Mash them with a fork and add 2 tablespoons oil. Let the potatoes to cool.
Combine eggs, mashed potatoes, mustard, vinegar and oil in a bowl and season with salt and pepper. Let it rest in the fridge for 2-3 hours.
Boil the peas, the beans and the carrots. When drained and cooled, mix them into the salad. Cool in fridge for 2 hours before serving.
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Easter Salad