Potato and Egg Salad (late Night Canteen)
1.
1. Steam/Boil: Put the eggs and potatoes into the pot and cook for about 15 minutes, remove the eggs from cold water, and remove the potatoes to cool for half a minute.
2.
2. Chopped: potatoes peeled and crushed; eggs shelled and chopped.
3.
Mix well: Add a spoonful of salad dressing and mix well, then cut the cucumber into thin slices and mix well to serve.
Tips:
It seems that onions are added to the cafeteria late at night. I have to heat up the onions while the potatoes are hot, but I don’t like it very much, so I removed them. So if you don’t add onions, you can wait for the potatoes to cool before peeling them, otherwise you have to be careful to burn your hands. Oh