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Potato Salad
An excellent match for weekend brunches. An exquisite potato salad adds a sense of ceremony to life. Fragrant and glutinous mashed potatoes are mixed with the crispness of fresh vegetables and paired with rich salad dressing to start a beautiful time for a leisurely holiday.
INGREDIENTS
Main Ingredients
- ·2 potatoes
- ·50g onions
- ·30g carrots
- ·50g bacon
- ·50g green peas
- ·50g corn kernels
- ·4 eggs
Additional Ingredients
- ·300ml hot water
- ·1000ml clear water
Seasonings
- ·8g salt
- ·100g yogurt
- ·150g salad dressing
- ·3g black pepper powder
- ·15ml oil
DIRECTIONS
Step 1
Cut the onions into granular form, cut the carrots into granular form, and cut the bacon into granular form. Cut the potatoes into slices 1-2 centimeters thick and then soak them in clear water to prevent oxidation and discoloration. Place the processed ingredients aside for later use.
Step 2
Pour 300 ml of hot water into the pot, place a steamer rack and a steamer bowl. Put the potato slices on the steamer bowl, cover the pot, turn on high heat to boil the water and then turn to low heat. Steam through water until the potatoes are thoroughly cooked to make them have a soft and glutinous taste.
Step 3
Pour 500 ml of clear water into the pot, put in the eggs, and slowly cook them over low heat until they are cooked. Take them out and put them in cold water. Peel the eggs and take out the yolks for later use. Cut the egg whites into small pieces to complete the processing of the eggs.
Step 4
Pour another 500 ml of clear water into the pot. When the water is almost boiling on high heat, add green peas and carrots first, add 4 grams of salt, and then pour in corn kernels. Cook them until they are done and then take them out to ensure that the vegetables have a fresh and tender taste.
Step 5
Put 15 ml of oil into the pot and heat it over medium heat. Pour in the bacon granules and stir-fry. Then add the onion granules and stir-fry until the fragrance overflows. Then take it out and set it aside.
Step 6
Mash the steamed potatoes into mud. Add green peas, corn kernels, carrots, 100 grams of yogurt, 150 grams of salad dressing, the fried onions and bacon, and 3 grams of black pepper powder in turn. Stir evenly with a spoon or chopsticks to fully blend the flavors of various ingredients into the mashed potatoes.
Step 7
Add the chopped egg whites and mix well to enrich the taste of the mashed potatoes. After mixing evenly, plate it.
Step 8
Pour the mashed potatoes on the plate into a flat dish and press them into 1.5-centimeter-thick squares with a knife to make them present a regular shape.
Step 9
Cut the square mashed potatoes into small squares for easy eating.
Step 10
Put the reserved egg yolks on a fine-mesh sieve and mash them with a spoon to sieve them evenly on the surface of the mashed potatoes to complete the making of potato salad.