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POTATO SALAD



FOR TH21

INGREDIENTS

1 lb of potatoes
1 1/2 cup of carrots
2 eggs
1/4 onion
olives, tuna, etc (whatever you wish)
mayonnaise

PREPARATION

Place basket with eggs in the cup and pour water until eggs are covered. Program for 20 min, speed 1 and 1/2, Varoma temperature. Eggs will be hard boiled after that.

While eggs are being cooked, peel and dice potatoes and carrots evenly, place in the Varoma (half in the bottom and half on black tray). Take eggs out of the cup. Water should be boiling at this point, program at 15 min, speed 1 and 1/2, Varoma temperature. When time is finished stir potatoes a little (the ones in the corner tend to be less cooked than the ones in the middle) and program for another 15 minutes, speed 1 and 1/2 and Varoma temperature. If you are in a hurry, once everything is cooked place under a jet of cold water.

Cool cup and place eggs, olives, etc, everything you intend to chop, speed 6 during 10 seconds. What I have mentioned (which is what I have used) is all bland, this is why I chop it all at once, in case you wish to chop onions, cucumbers, etc, (harder ingredients), do not mix with bland ingredients and chop separately.

Personally, I chop the onion by knife.

Mix all ingredients with the mayonnaise and place in fridge until supper time.

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