Potato Salad
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Potatoes are cooked in salted water, let cool, and peeled for later use; eggs are also cooked in salted water, cooled and peeled
2. Finely chop the bacon, add it to the pan, and saute over low heat until fragrant. Add the chopped onion and fry together. Turn off the heat
3. Peas, corn, and diced carrots are blanched in boiling water and then drained; cut the egg whites of the boiled egg into fines.
4. The yolk of the boiled egg is crushed in a sieve and sieved for later use
5. Peel and crush potatoes in a large bowl
6. Add all the ingredients, 3 spoons of salad dressing, 2 spoons of plain yogurt, appropriate amount of salt and black pepper, and stir well
7. Put the mixed potato salad in the middle of the square plate and form it into a square
8. Cover the plate around the mashed potatoes with kitchen paper towels to keep the sides of the plate tidy; sieve the egg yolks again, sieve directly on the surface of the mashed potatoes, and sprinkle a layer evenly.
9. Finally, cut the prepared potato salad into convenient edible sizes and garnish with mint leaves or basil leaves.
