Easter Salad

Easter Salad


2 largepotatoes, peeled
2 mediumeggs, yolks only
1 tbsp.mustard
1 tbsp.vinegar
500 mlsoya oil
6 tbsp.peas
6 tbsp.white beans
2carrots, 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