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Easter Salad

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Ingredients

Adjust Servings:
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

Nutritional information

244.1
Calories
201 g
Calories From Fat
22.3 g
Total Fat
1.7 g
Saturated Fat
18.9 mg
Cholesterol
614.7 mg
Sodium
10.3 g
Carbs
1.7 g
Dietary Fiber
2.1 g
Sugars
1.7 g
Protein
98g
Serving Size

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Easter Salad

Features:
    Cuisine:

    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!

    • 140 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Easter Salad, 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!


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    Steps

    1
    Done

    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
    Done

    Let the Potatoes to Cool.

    3
    Done

    Using the Handle - Mixer, Mix All the Ingredients. After Using All the Oil the Salad Has the Texture of Mayonnaise.

    4
    Done

    Let It Rest at the Fridge For 2-3 Hours.

    5
    Done

    Boil the Peas, the Beans, the Carrots (cut in Pieces) and the Corn Kernels. When They Are Done, Mix Them With the Salad.

    6
    Done

    Let Cool 2 at Least Hours at Fridge.

    7
    Done

    Cooling Time Is not Included.

    Avatar Of Imani Hurley

    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

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