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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 20 |
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This is a recipe that my family make every Easter and it has the texture of mayonnaise. Thats because here in Greece during Easter we eat a lot of roasted lamp and generally a lot of meat so this is a salad that goes really well with. A cousin of mine just can't stop eating it and so am I! Ingredients:
2 large potatoes |
2 egg yolks |
1 tablespoon mustard |
1 tablespoon sugar |
1 tablespoon salt |
1 tablespoon vinegar |
2 cups canola oil or 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:
1. 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.
2. Let the potatoes to cool.
3. Using the handle - mixer, mix all the ingredients. After using all the oil the salad has the texture of mayonnaise.
4. Let it rest at the fridge for 2-3 hours.
5. Boil the peas, the beans, the carrots (cut in pieces) and the corn kernels. When they are done, mix them with the salad.
6. Let cool 2 at least hours at fridge.
7. Cooling time is not included.
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