Steamed Vegetable Potato and Egg Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Easy to make if you have a food processor. Perfect for using up extra vegetables in the fridge. The measurements are all approximate, and it's very customizable - just throw in whatever you feel like! Ingredients:
1 cup sliced carrot |
1 large chopped onion |
1 cup chopped broccoli |
1 cup sliced celery |
4 eggs |
2 medium potatoes, diced |
1/2 cup mayonnaise |
1/4 cup dijon mustard |
salt and pepper |
1/2 cup grated cheddar cheese |
1/3 cup olive |
Directions:
1. Steam all of the vegetables together for 15 minutes.
2. Boil the diced potatoes, and the eggs (still in their shells) together for 12 minutes (until the eggs are hard-boiled).
3. Drain the water, peel the eggs and slice them.
4. Put everything except olives and cheese together in a big bowl. Mix well.
5. Add the cheese and olives on top.
|
|