Easter Salad

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 20
• 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 beans
• 6 tablespoons corn kernels
• 2 carrots
• 6 pickles

Recipe

• 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.