Easter Salad Recipe

Name: Easter Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Boil the potatoes until tender and take the skin off.
2
While they are still hot, mash them with a fork and add 2 tablespoons from the oil.
3
Let the potatoes to cool.
4
Using the handle - mixer, mix all the ingredients.
5
After using all the oil the salad has the texture of mayonnaise.
6
Let it rest at the fridge for 2-3 hours.
7
Boil the peas, the beans, the carrots (cut in pieces) and the corn kernels.
8
When they are done, mix them with the salad.
9
Let cool 2 at least hours at fridge.
10
Cooling time is not included.

1278

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large potatoes, 2 egg yolks, 1 tablespoon mustard, 1 tablespoon sugar, and more.

Yes, Easter Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Easter Salad

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