Easter Salad

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Ingredients

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

Method

Preparation time: ca. 2 hrs 30 min Resting time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a

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.