Easter Salad

Easter Salad


2 large potatoes, peeled
2 medium eggs, yolks only
1 tbsp. mustard
1 tbsp. vinegar
500 ml soya oil
6 tbsp. peas
6 tbsp. white beans
2 carrots, peeled, chopped
salt and pepper, to taste


Preparation Method

Boil the potatoes until tender. Drain. Mash them with a fork and add 2 tablespoons oil. Let the potatoes to cool.

Combine eggs, mashed potatoes, mustard, vinegar and oil in a bowl and season with salt and pepper. Let it rest in the fridge for 2-3 hours.

Boil the peas, the beans and the carrots. When drained and cooled, mix them into the salad. Cool in fridge for 2 hours before serving.

Preparation time: ca. 2 hrs 30 min